PEANUT BUTTER OATMEAL COOKIES
These peanut butter oatmeal cookies are 100% delicious. Plus, they're gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
Provided by Cookie and Kate
Categories Cookie
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
- Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
- If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
Nutrition Facts : ServingSize 1 cookie (made with first ingredient listed on each line), Calories 203 calories, Sugar 19.4 g, Sodium 175.6 mg, Fat 10.8 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 1.1 g, Protein 4.4 g, Cholesterol 20.7 mg
DAD'S FAVORITE PEANUT BUTTER COOKIES
My Dad's sister gave me this recipe for killer peanut butter cookies.
Provided by Kendra Amaro
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 9
Steps:
- Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
- Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 9.9 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 69.4 mg, Sugar 6.1 g
DAD'S COOKIES
One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!
Provided by Tanya Anderson
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.3 g, Cholesterol 10.3 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 91.7 mg, Sugar 9.9 g
THE BEST PEANUT BUTTER-OATMEAL COOKIES
Make and share this The Best Peanut Butter-Oatmeal Cookies recipe from Food.com.
Provided by tamibic
Categories Dessert
Time 17m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl mix the butter, shortning, sugars and peanut butter.
- Add eggs one at a time.
- Blend flour, soda and salt then add to sugar mixture.
- Then add oats.
- Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 4.8, Cholesterol 25.7, Sodium 293.8, Carbohydrate 25.6, Fiber 1.2, Sugar 16.2, Protein 4.5
GINGER-TOUCHED OATMEAL PEANUT BUTTER COOKIES
I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.
Provided by LMCBSOP
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 57.9 g, Cholesterol 51.3 mg, Fat 28.5 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 9.6 g, Sodium 578.8 mg, Sugar 35.2 g
DAD'S OATMEAL COOKIES
Among Mother's old newspaper clippings and recipes scribbled on the back of envelopes, I came across this treasured recipe. It always gives me a warm feeling when I go through her recipe box, and I have fond memories of her baking these cookies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars and fluffy. Beat in egg and vanilla. Combine the flour, oats, cereal, baking soda and baking powder; gradually add to creamed mixture and mix well. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. , Bake at 375° for 10-12 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.
Nutrition Facts :
DAD'S FAVORITE OATMEAL PEANUT BUTTER COOKIES
Came up with this recipe for my father, whose two favorite foods are oatmeal and peanut butter. It's a hit and I make him a bucket of them every year for Christmas..........and he WONT share!!
Provided by Tammy Schroeder @TJisME
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Melt Butter, beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, oats and baking soda. Slowly stir dry mixture into butter mixture. Mix well. Drop by teaspoons onto greased cookie sheet. Bake at 350 for 15 minuets. Cool.
- ** Be very careful while cooking. Watch them constantly after the first 12 minuets.
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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HEALTHY PEANUT BUTTER OATMEAL COOKIES
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4.7/5 (66)Total Time 45 minsCategory DessertCalories 154 per serving
- Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
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