Pbj Oatmeal Breakfast Cookies Recipes

PB & J HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
• Combine the mashed bananas and peanut butter in a medium bowl.
• Add the oats and mix until thoroughly combined.
• Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
• Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

PB&J OATMEAL BREAKFAST COOKIES

Steps:

• Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
• Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
• With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
• Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
• Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB&J OATMEAL COOKIES

Steps:

• In a small bowl stir together oats and water. In a medium bowl combine the flour and baking soda.
• In a large saucepan melt butter over medium heat. Remove from heat and stir in sugars, vanilla and salt. Whisk in the egg. Add the flour stirring just until combined. Stir in the oats and trail mix.
• Let the dough stand for a least 1 hour, or preferably cover and refrigerate overnight.
• Preheat the oven to 350º.
• Drop one tablespoon dough on to ungreased cookie sheets. Bake for 10-12 minutes until the cookies are golden brown on top. (More time is required if the dough is chilled.) Remove to a wire rack to cool completely.

PB & J OATMEAL

Steps:

• In a medium saucepan, bring water to a boil and then stir in all ingredients but the jelly/preserves.
• Cook about 1 minute or quick oats or 4-5 minutes for old fashioned oats, stirring ocassionally.
• Swirl jelly or preserves into the oatmeal or just dollop on top.