Oatmeal Peanut Butter Cup Cookies Recipes

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butters and vanilla until smooth.
• Beat in the eggs until well blended.
• In another bowl, combine the flour, baking soda, and salt; stir into the creamed mixture.
• Mix in the oats until just combined.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8-10 minutes, or until just light brown.
• Cool and store in an airtight container.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, sugar, oatmeal, brown sugar, peanut butter chips and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE PEANUT BUTTER OATMEAL COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Line 2-3 baking sheets with parchment paper. Set aside.
• In a medium-size bowl, whisk together oats, flour, salt, baking soda, and cinnamon.
• To the bowl of a stand mixer, add the butter, peanut butter, white and brown sugars. Beat until creamy, about 2 minutes. Add the egg and vanilla and beat until blended.
• Set the mixer to low and add in the dry ingredients. Mix until combined. Scrap down the sides of the bowl. Using a large cookie scoop, #16, scoop out cookie dough and place on prepared baking sheets, leaving about 2 inches between cookies. Place 6 cookies per baking sheet. Bake cookies in the oven for 12-15 minutes until golden brown on the edges but the center still soft. Be careful not to over bake.
• Remove from the oven and let cool on the baking sheet for 5 minutes then place on a wire rack.
• Serve or store in an airtight container at room temperature.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
• In a medium bowl, combine oats, flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and creamy for about 2 minutes using a stand mixer with fitted paddle attachment or electric hand mixer.
• Beat in eggs, one at a time, followed by vanilla bean paste/extract.
• Add oat mixture to peanut butter mixture and stir thoroughly to combine.
• Scoop dough into balls and place about 2 inches apart on prepared baking pans. Bake for 12-14 minutes, or until edges are just set.
• Remove from oven and let cool on pan for 10 minutes, then move to a wire rack to cool completely.

MONSTER COOKIES

Steps:

• Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper; set aside.
• In a large mixing bowl, cream butter, brown sugar and white sugar with an electric mixer until light and fluffy.
• Beat in peanut butter, corn syrup and vanilla, mixing well.
• Add eggs one at a time, beating until incorporated.
• Stir in flour, baking soda and oats. Fold in M&Ms and chocolate chips, just until combined.
• If dough is too sticky to handle, refrigerate for at least 30 minutes. Drop 3 tablespoons of dough on prepared cookie sheet, spacing cookies at least 2 inches apart. Press a few extra M&Ms on the tops for more colorful appearance, if desired. Bake at 350°F for 6-9 minutes.
• Shorter cook time (6 minutes) will result in softer, chewier cookies. Cookies will look slightly under-baked; allow to cool on cookie sheet for 5-10 minutes after removing from oven.
• Use the longer bake time (9 minutes) if the dough has been chilled or if crisp cookies are preferred. Cool on cookie sheet for 2 minutes, then remove to wire rack to cool completely.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.