Mels Oatmeal Pb Chocolate Chip Cookies Recipes

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.

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
• In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
• In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
• Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
• Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
• Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

CHOCOLATE CHIP BLENDED OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
• Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.
• Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.
• Scoop the cookie onto the prepared baking sheets (I use a #40 cookie scoop - it holds a couple tablespoons of dough), spacing them a few inches apart. See note for making/baking large bakery-style cookies.
• Bake for 10-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.

PB OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream brown sugar, margarine (or butter), peanut butter and buttermilk together.
• Combine flour, oats, baking powder, salt in a separate bowl.
• Add dry ingredients to creamed ingredients and mix into a smooth dough.
• Stir in chocolate chips.
• Drop dough by teaspoonfuls onto non-stick cookie sheet and flatten with a fork for a criss-cross pattern.
• Bake for 8- 10 minutes.
• Remove cookies from baking sheet and cool.
• Store in an air-tight container to keep the cookies moist.

MEL'S OATMEAL, PB, CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, peanut butter, brown sugar and granulated sugar.
• Add egg and beat together well.
• Sift flour, baking soda, salt and cream of tartar together.
• Add flour mixture to creamed mixture and mix well.
• Fold in oatmeal and chocolate chips.
• Form dough into balls and place on baking sheet. Flatten with fork in a criss cross pattern.
• Bake at 350F for 10-12 minutes.
• Let cool in pan for 5 minutes before removing to wire rack to cool completely.