Peanut Butter Chocolate Chip Oatmeal Cookies Recipes

PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
• Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
• Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
• Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

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

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
• In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
• Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
• In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
• Preheat oven to 325°F.
• Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
• Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

PEANUT BUTTER-OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter, sugars and eggs. An electric mixer makes this easier, of course.
• Add vanilla and mix.
• Add peanut butter and mix until the sugars have dissolved. There should be very little or no grittiness left. This should take only a few minutes.
• Sprinkle in baking soda and salt, making sure they mix throughout.
• Add rolled oats and mix just until blended.
• Remove bowl from mixer and stir flour in a cup or so at a time. I like a "medium" dough -- soft enough that I can roll it but not so soft that it sticks to my hands. If you like flatter cookies that spread out more, you might cut back on the flour. If you like rounder cookies, you might add a little more flour.
• When the dough is the consistency you prefer, stir in the chocolate chips. If DH weren't a nut hater, I'd stir in a cup of walnuts or pecans here, too.
• Form balls (or drop dough) of approximately heaping tablespoons size onto an ungreased cookie sheet, flattening the balls or blobs of dough slightly.
• Bake for 9-11 minutes. I like to pull them right after the cookies have risen to their highest point and then "fallen."
• I hope you enjoy them!

PEANUT BUTTER OATMEAL-CHIP COOKIES

Steps:

• Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

OUTRAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.