Snickerspeanut Butteroatmeal Cookies Recipes

SOFT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
• In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option.)
• Add the two eggs and vanilla and mix to combine.
• Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
• Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
• Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
• Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
• Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
• Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
• Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350F (180C or 170C fan forced). Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl beat together the butter, sugars, and peanut butter until creamy and no lumps remain.
• Mix in the egg and vanilla.
• Add in the flour, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat together until combined.
• Turn off the mixer and stir in the quick oats and old-fashioned oats.
• Form the dough into balls about with about 1 - 1.5 tablespoons each. They'll be about the size of a ping pong ball. Place 2 inches apart on a lined cookie sheet. Do not flatten.
• Bake 1 sheet at a time for 9-12 minutes in the middle of the oven, or until the tops are just set.
• Remove from the oven. Cool cookies on the cookie tray for 5-10 minutes, then transfer to a cooling rack and continue cooling.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.