Peanut Butter And Oatmeal Biggies Recipes

PEANUT BUTTER AND OATMEAL BIGGIES

Steps:

• grease cookie sheets --
• in a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed.
• add sugars and beat till fluffy --
• add egg and vanilla and beat well.
• beat in dry ingredients.with wooden spoon -- stir in oatmeal and raisins.
• drop dough by 1/4 cupfuls onto cookie sheet -- 3" apart --
• press into 4" circles --
• bake at 375* for 10 minutes.
• cool on wire rack.

EASY OATMEAL-PEANUT BUTTER COOKIES

Steps:

• Stir sugar, butter, milk, and cocoa powder together in a saucepan over medium heat; bring to a boil. Boil for 1 to 2 minutes; err on the side of longer because if it doesn't boil enough, it won't set. Remove from the heat.
• Immediately stir in oats, peanut putter, and vanilla. Stir until completely mixed. Spoon onto waxed paper and let sit until hard, 10 to 15 minutes.

QUICK AND EASY PEANUT BUTTER OATMEAL

Steps:

• Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
• Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.

PEANUT BUTTER OATMEAL BIGGIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the first six ingredients making sure all ingredients are blended well.
• Add in remaining ingredients. Blend well.
• Line your cookie sheet with parchment paper.
• Using a 1/3 measuring cup, scoop out your cookie dough and place on the parchment paper.
• Press the centre of the cookie dough a bit with the back of a spoon. They will spread out to almost 5-6 inches per cookie so make sure you have lots of room on the cookie sheet for them to bake.
• Bake for 13-17 minutes. Remove from oven and allow to cool completely on the cookie sheet. With carry over cooking, they continue to bake for another 5 minutes while cooling out of the oven. This is what gives them the chewy consistency.
• Store in an airtight container.

PEANUT BUTTER OATMEAL BIGGIES

Steps:

• 1. Lightly grease large cookie sheets; set aside.
• 2. In a large mixing bowl, beat the peanut butter and butter with an electric mixer for 30 seconds. Add the packed brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy.
• 3. Add the eggs and the vanilla; beat well. At low speed, beat in the flour. With a wooden spoon, stir in the rolled oats and the raisins or chocolate.
• 4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on greased cookie sheets. Press the dough into 4-inch circles.
• 5. Bake the cookies in a 375 degree F oven for about 10 minutes or until the edges are golden. Let the cookies stand for 1 minute. Transfer the cookies to wire racks to cool.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
• Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
• Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.