Yield 18 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Time 22m Yield 24 cookies, 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°. Cream butter and sugars together. Add peanut butter, egg, and vanilla. And mix well. In another bowl mix dry ingredients together and add to butter mixture. Add chips and mix well. Either drop onto pan or roll into small balls. Bake for about 10-12 minutes. Cool for 5 minutes on sheet.
Time 31m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Mix dry ingredients (other than choc chips). Cream shortening, peanut butter, and sugars in seperate bowl. Beat eggs and vanilla into shortening and sugar mix. Add dry mix. Blend chocolate chip in (is a bit tough but well worth it!). Bake 11-13 minute.
Time 33m Yield 6 dozen Number Of Ingredients 12 Steps:
Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside. In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
Yield Makes about 60 cookies Number Of Ingredients 13 Steps:
In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Preheat oven to 325°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Time 25m Yield 18 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Yield Makes about 6 dozen Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips. Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
Time 27m Yield 4 dozen, 48 serving(s) Number Of Ingredients 12 Steps:
Cream together the butter, peanut butter, brown sugar and granulated sugar. Add egg and beat together well. Sift flour, baking soda, salt and cream of tartar together. Add flour mixture to creamed mixture and mix well. Fold in oatmeal and chocolate chips. Form dough into balls and place on baking sheet. Flatten with fork in a criss cross pattern. Bake at 350F for 10-12 minutes. Let cool in pan for 5 minutes before removing to wire rack to cool completely.
More about “pb oatmeal chocolate chip cookies recipes”
Time 30m Yield 50 cookies Number Of Ingredients 14 Steps:
In a food processor PULSE 1 cup oats (1 cup only) until ground fine. In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt. In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes). Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes). Beat in the flour mixture until combined. Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine. Set oven to 325°, and set oven rack to second-lowest position. Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet. Bake cookies for about 12-15 minutes or until just pale-golden. Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
