Peanut Butter Mm Oatmeal Cookies Recipes

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.

PEANUT BUTTER M+M OATMEAL COOKIES

Steps:

• Preheat oven to 350. Line baking sheet with parchment paper or baking mat. Cream together butter, peanut butter, and sugars. Add eggs and vanilla and beat until creamy. In a small bowl, whisk together flours, salt, and baking soda. Add to creamed mixture and beat until combined. Stir in oats and M&M's. Drop by heaping tablespoon onto prepared baking sheet. If you want large cookies, drop by 1/4 cup full. Bake 7-9 minutes or until edges just start to turn light golden brown. Do not overbake. Remove baking sheet to wire rack and cool for 3 minutes before removing cookies to a wire rack to cool completely. Store leftovers in an airtight container.

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.

PEANUT BUTTER OATMEAL M&M COOKIES

Steps:

• In a large mixing bowl, combine the butter, both sugars, and egg and beat together with an electric mixer until smooth and creamy.
• Then, add in the peanut butter and vanilla extract. Mix on low speed until combined, and then set the bowl aside.
• In a separate small bowl, combine all of the dry ingredients, the flour, oats, baking soda, and salt, with a whisk.
• After that is complete, add the dry ingredients to the large bowl of wet ingredients, in gradual 1/2 cup to 1 cup-sized increments. Once one has been incorporated, add in the next portion and continue until no flour streaks remain.
• Lastly, stir in the M&Ms, the batter will be thick and a little sticky.
• It is time to chill the dough in the bowl, for 30 minutes in the freezer (for a faster method) or store it in the fridge for 1-3 hours. The dough should not be sticky after chilling and should resemble play-dough.
• Preheat your oven to 350 degrees F. Then, line your baking sheets with parchment paper.
• Proceed to scoop the batter into 2 tablespoon-sized portions and roll to get a smooth round ball shape. Arrange the cookies about 2 inches apart on your prepared baking sheets, and do not press them down.
• Bake in the oven for 10-12 minutes until done. Let the cookies cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
• Serve and enjoy!

NO-BAKE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
• Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.