Pb J Healthy Oatmeal Cookies Recipes

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB+J HEALTHY OATMEAL COOKIES

Steps:

• 1. Preheat your oven to 350. Spray a cookie sheet with nonstick cooking spray, or cover it with a piece of parchment paper. Put your peeled bananas into a bowl and mash them.
• 2. Add the peanut butter to your mashed bananas.
• 3. Add the oats to your banana peanut butter mixture.
• 4. Mix until well blended. Drop by the teaspoon onto your lined cookie sheet, then press down the middle of each cookie with your thumb.
• 5. Bake 15 minutes, then let them cool. Add a dollop of jelly to the middle of each cookie and enjoy!

PB & J HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
• Combine the mashed bananas and peanut butter in a medium bowl.
• Add the oats and mix until thoroughly combined.
• Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
• Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

PB&J OATMEAL BREAKFAST COOKIES

Steps:

• Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
• Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
• With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
• Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
• Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.