PB&J OATMEAL BREAKFAST COOKIES
A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.
Provided by Justin Chapple
Categories dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 12
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
Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield about 60 cookies
Number Of Ingredients 10
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.
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
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.
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
UNCLE MAC'S PEANUT BUTTER AND JELLY COOKIES
Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
Provided by EHATH
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
- Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 11.3 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 20.3 g
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- 2. In a food processor, add the oats and pulse until the oats are coarsely chopped. Avoid processing them into a powder — you still want some texture.
- 3. Transfer the oats to a large bowl. Add the banana, chia seeds, cinnamon, and salt and stir to combine. The mixture should be very wet and dense.
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