Peanut Butter Oatmeal Biggies Recipes

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.

PEANUT BUTTER OATMEAL

Steps:

• In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.

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 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.