Pb Oatmeal Chocolate Chip Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the top rack, stirring occasionally, until lightly browned and toasted, 8 to 10 minutes; let cool completely.
• Whisk the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the peanut butter until smooth, then beat in the eggs and vanilla. Reduce the mixer speed to low and beat in the flour mixture until incorporated. Stir in the oats and 1 1/2 cups chocolate chips with a rubber spatula until combined.
• Line 2 baking sheets with parchment paper. Drop mounds of dough (about 2 tablespoons each) about 1 1/2 inches apart onto the prepared baking sheets. Flatten to about 1/2 inch thick with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, about 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1/2 cup chocolate chips in a microwave-save bowl. Microwave in 30-second intervals, stirring, until smooth. Drizzle on the cookies. Let set, 15 minutes.

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.

Steps:

• Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-12 minutes or until golden brown. Cool on wire racks.