Peanut Butter Oatmeal Cookies
Peanut Butter Oatmeal Cookies is a dairy free side dish. One serving contains 381 calories, 8g of protein, and 23g of fat. This recipe serves 12 and costs 41 cents per serving. 22 people were impressed by this recipe. It is brought to you by The Kitchen Magpie. Head to the store and pick up light-brown sugar, margarine, old fashioned rolled oats, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. With a spoonacular score of 43%, this dish is pretty good. If you like this recipe, you might also like recipes such as Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, and Peanut Butter Oatmeal Cookies.
Servings: 12
Preparation duration: 10 minutes
Ingredients:
½ teaspoon baking soda
1 large eggs
¼ cup of flour
1 cup packed light-brown sugar
½ cup margarine or butter
1½ cups cups old-fashioned rolled oats
¼ cup natural peanut butter
1 cup salted whole peanuts
1 cups semisweet chocolate chips
1 teaspoon pure vanilla extract
Equipment:
hand mixer
baking sheet
bowl
Cooking instruction summary:
Kick the tires and light the fires to 350 degrees.Mix the oats, flour and baking soda together in a small bowl and set aside.Take the sugar, butter, and peanut butter and put in the bowl of an electric mixer and put on your paddle attachment.Whip until the mixture is pale and fluffy, about 5 minutes, then add in the eggs and vanilla then mix until combined.Put your mixer on the lowest setting, then add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!The peanuts make this so, so good! With the crunch and the salt and the complete unexpectedness of it.Drop by large tablespoon onto a parchment lined sheet, I fit only 8 per cookie sheet.Bake cookies, rotating sheets halfway through, until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.If you don’t cool them on the sheets they WILL fall apart! You need them to be soft to compliment the hard crunch of peanuts and in order for them to set, they have to cool completely.
Step by step:
1. Kick the tires and light the fires to 350 degrees.
2. Mix the oats, flour and baking soda together in a small bowl and set aside.Take the sugar, butter, and peanut butter and put in the bowl of an electric mixer and put on your paddle attachment.Whip until the mixture is pale and fluffy, about 5 minutes, then add in the eggs and vanilla then mix until combined.Put your mixer on the lowest setting, then add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!The peanuts make this so, so good! With the crunch and the salt and the complete unexpectedness of it.Drop by large tablespoon onto a parchment lined sheet, I fit only 8 per cookie sheet.
3. Bake cookies, rotating sheets halfway through, until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.If you don’t cool them on the sheets they WILL fall apart! You need them to be soft to compliment the hard crunch of peanuts and in order for them to set, they have to cool completely.
Nutrition Information:
covered percent of daily need
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Peanut Butter Oatmeal Cookies
