ull size makes a better cookie.
Preheat oven according to
Cream together butter, sugar and brown sugar until smooth. Add eggs and beat well. Add flour, oatmeal, peanut butter (1/2 cup), soda, salt and vanilla.
Mix all well.
Press into a 9 x 13-inch pan or jelly roll pan. Bake at 350\u00b0 no longer than 20 minutes.
(It may not look done, but it is.)
Remove from oven and immediately sprinkle chocolate chips on top, spreading evenly. Cool.
Heat milk and stir in peanut butter (1/4 cup) and enough powdered sugar to thicken.
Frost bars.
Combine in a saucepan the sugar and cocoa.
When thoroughly mixed, add the milk or cream and margarine.
Place over low heat and let margarine melt, stirring constantly. When it starts to boil, let boil hard for 2 minutes. Remove from heat. Stir in the oatmeal, peanut butter and vanilla.
Drop by spoon on buttered plate or wax paper.
Place in refrigerator for 1 hour or until cool and hard.
Makes approximately 3 dozen.
Mix together sugar, milk, oleo and cocoa.
Bring to a boil. Boil for 1 minute.
Remove from heat.
Add oatmeal, peanut butter and vanilla.
Mix well.
Drop by teaspoonfuls on wax paper and cool.
ood processor.
Mix together peanut butter, applesauce, and honey or agave
Prepare cookie mix according to package directions.
Roll the dough into 1 inch balls.
Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake at 350\u00b0 for 11 - 13 minutes or till set.
Immediately place a peanut butter cup in each cup; press down gently.
Cool for 10 minutes. Carefully remove from pans.
Yield 3 dozen.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Mix flour and milk until lumpy and then add peanut butter.
Mix well and then add egg white.
Mix well until it has the consistency of pancake batter.
Add baking powder.
Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
Bake at 375\u00b0F for 15-20 minutes or until golden brown on bottom.
Allow to cool before serving.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
up bowl, combine water and oatmeal and microwave for 5 minutes
1. Cream butter and peanut butter.
2. Slowly add sugar substitutes.
3. Mix in eggs and vanilla.
4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
5. Add chocolate chips.
6. Drop by tablespoon on baking sheet.
7. Bake for 9-10 min at 350.
8. Cook on baking sheet for 5 minutes. Remove to cooling rack.
Preheat oven to 350\u00b0F.
In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly.
If dough is too sticky add another 1/2 to 1 cup oatmeal.
Scoop large tablespoon-sized balls and place on cookie sheet.
Bake at 350\u00b0F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
Preheat oven to 375\u00b0.
Beat together butter, eggs, vanilla, salt and brown sugar.
Slowly add flour and baking soda, mix well. Add chocolate chips, peanut butter chips, oatmeal and nuts. Spoon onto nonstick cookie sheet, bake for 8 to 10 minutes.
Cool on rack.
Preheat oven to 375.
Cream butter and sugar until fluffy.
Stir in corn syrup and vanilla.
Add oatmeal a cup at a time.
Spread mixture into a 9x13 pan.
Bake 15 minutes. (Mixture will appear puffy when finished and will fall when removed from oven.) Do not underbake.
Combine peanut butter and chocolate chips in microwave safe bowl and melt at half power, 30 seconds at a time.
Top cookie bar with chocolate mixture and cool before cutting.
Melt margarine and mix in milk and cocoa. Bring to a boil. Remove from heat. Add vanilla, peanut butter, oatmeal and sugar substitute. Mix well. Drop by teaspoon on waxed paper or greased cookie sheet. Keep frozen. Recipe yields 24 small cookies. One calorie per cookie.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Cream butter, peanut butter and both sugars; beat in egg, syrup and vanilla. Sift together flour, baking powder and salt.
Beat into butter mixture until well blended.
Stir in oats and coconut.
Drop by teaspoons onto greased cookie sheets.
Bake 12 to 15 minutes. Makes approximately 6 dozen cookies.
Beat butter and peanut butter with electric mixer until fluffy. Gradually add sugars, eggs, and vanilla, mixing well.
Combine oatmeal and baking soda. Add to butter mixture, mixing well.
Stir in chocolate . (You can use a little more chips, but no less.).
Drop by tablespoonfuls onto an ungreased cookie sheet.
Bake at 350 for 9-10 minutes.
Let cool on cookie sheets for 5 minutes before removing to racks to cool completely.
Cream butter; gradually add sugar, beating well.
Add eggs and peanut butter and beat well.
Combine oats, flour, soda, salt and cinnamon; add to creamed mixture, beating well.
Stir in raisins and pecans.
Drop dough by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350\u00b0 for 10 to 11 minutes.
Cool slightly on cookie sheets; remove to wire racks.
Yield: 9 dozen.
Cream together shortening and sugar.
Add egg, water, vanilla, almond extract and peanut butter and mix well.
Add remaining ingredients; mix well and drop on greased cookie sheet.
Bake at 350\u00b0 for 10 to 13 minutes.