Recipe Chocolate Peanut Butter Oatmeal Cookies

Allow to boil for 1 minute.

Recipe chocolate peanut butter oatmeal cookies. Cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. 1 2 cup butter softened 1 egg and 1 tsp vanilla extract. Add the contents of the jar and stir until well mixed.

Combine flour oats baking soda and salt in a separate bowl. Big fat peanut butter oatmeal chocolate chip cookies are easy thick and exploding with peanut butter oats and chocolate chips to satisfy your cookie cravings. Bring to a boil over medium heat stirring occasionally for 1 minute.

If you find your dough leans towards the sticky side go ahead and add in a bit more flour until it becomes more manageable. Stir in the peanut butter and vanilla extract until smooth then stir in the oats. Add this to the butter sugar mixture then gently stir in the chocolate chips.

Ingredients 1 and 1 2 cups 180g all purpose flour spoon leveled. 2 on large ungreased cookie sheets drop dough by scant 1 4 cupfuls about 2 inches apart. Mix first 5 ingredients until blended.

Let cool until set about 30 minutes. Combine the flour and baking soda stir into the creamed mixture. In a large bowl blend the butter egg and vanilla extract.

After the peanut butter is incorporated into the chocolate mixture stir in the oats. Stir in chocolate chips peanut butter pieces and walnuts. Beat margarine peanut butter brown sugar and sweetener in large bowl with mixer until light and fluffy.