OATMEAL COOKIES WITH PEANUTS, RAISINS AND CHOCOLATE CHIPS
This oatmeal cookie delivers the highlights of trail mix: peanuts, raisins, chocolate chips and coconut flakes.
Provided by Food Network Kitchen
Time 1h30m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
- Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
- Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
This is adapted from a King Arthur Flour recipe. After not having any cookies for awhile because I was avoiding flour for the South Beach Diet...I thought I was in heaven with these! Peanut Butter, Oatmeal AND chocolate chips...YUMMY! My husband took most of them to work and his co-workers devoured them in 10 minutes...and they all wanted the recipe. It's very important to follow the baking instructions and not to overbake them or they'll be hard and not so good. The original recipe calls for 2 cups of chocolate chips...I only used one and had a hard time keeping them together...so I think 1/2-3/4 cup should be better. If you choose to use regular brown sugar double it because you use half the amount of Splenda Brown Sugar because it's twice as sweet. ENJOY!
Provided by Engrossed
Categories Drop Cookies
Time 28m
Yield 38 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly grease 2 baking sheets or line with parchment paper.
- Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
- Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
- Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
- Remove the cookies from the oven and let them cool completely on the pans.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 14
Steps:
- In a food processor PULSE 1 cup oats (1 cup only) 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 softened butter and both sugars until light and fluffy (about 3-4 minutes).
- Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
- Beat in the flour mixture until combined.
- Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
- Set oven to 325°, and set oven rack to second-lowest position.
- Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
- Bake cookies for about 12-15 minutes or until just pale-golden.
- Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
PAPA'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
I developed this recipe by combining a couple of others. My grandkids call these "Papa Cookies" because I make them often and they LOVE them. I like the protein in these cookies, there's some good nutrition along with good flavor.
Provided by ColSanders
Categories Dessert
Time 43m
Yield 40 Cookies
Number Of Ingredients 12
Steps:
- I use my stand mixer for these cookies, as it's difficult for me to get the batter light and fluffy enough just using a bowl and a spoon.
- Preheat the oven to 350 degrees F. I use 2 shiny 14x17 cookie sheets and a cookie scoop that's about 1 1/2 inches across. There's plenty of butter in the recipe, so you shouldn't need to grease the cookie sheets.
- In a medium bowl, wisk together the flour, salt, baking soda, and baking powder. Set aside.
- In the large bowl of a stand mixer, add the butter, brown sugar, and sugar. Blend at low to medium speed until well combined. Add the eggs and vanilla. Blend on low until combined. Now blend on medium to high speed until batter is light and fluffy (usually about 30 seconds for me). Make sure you get to "Light and Fluffy"!
- Add the peanut butter to the batter, starting on low speed and increasing until it gets back to light and fluffy.
- Add the dry ingredients, blending at low speed until all the flour is incorporated.
- Add the oatmeal, blending at low speed until the oatmeal is well distributed.
- Add the chocolate chips, blending at low speed until chips are well distributed.
- Remove the batter from the mixer. Using the cookie scoop, scoop out batter and drop onto cookie sheets, spacing about every 3 inches. You don't need to flatten the cookies, as they will spread in the oven.
- Bake one cookie sheet at a time in the center of the preheated oven. Bake for 13 minutes, or until the cookies have spread to about 3 inches and the tops are a light brown.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then using a spatula "move" them around a little on the cookie sheet, this will keep them from sticking to the pan. Allow the cookies to cool, or eat them warm. Enjoy!
Nutrition Facts : Calories 199.7, Fat 10.3, SaturatedFat 5.1, Cholesterol 21.5, Sodium 168, Carbohydrate 25.7, Fiber 1.6, Sugar 15.5, Protein 3.4
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