Peanut Butter And Oatmeal Chocolate Chip Cookies Recipe

Name: Peanut Butter And Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 3 tsp. baking soda; 1 1/2 tsp. salt; 1 1/2 c. quick cooking rolled oats; 1 1/2 c. granulated sugar; 1 1/2 c. brown sugar; 1 1/2 c. margarine; 1 1/2 c. peanut butter; 1 1/2 tsp. vanilla extract; 3 eggs; 12 oz. (2 c.) semi-sweet chocolate chips; 1 c. chopped nuts

Servings: persons

3 c. flour
3 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. quick cooking rolled oats
1 1/2 c. granulated sugar
1 1/2 c. brown sugar
1 1/2 c. margarine
1 1/2 c. peanut butter
1 1/2 tsp. vanilla extract
3 eggs
12 oz. (2 c.) semi-sweet chocolate chips
1 c. chopped nuts

1
Sift flour, baking soda and salt together.
2
Stir in rolled oats and set aside.
3
Cream together the sugars, margarine and peanut butter.
4
Add vanilla and eggs and beat well.
5
Add sifted ingredients and mix well.
6
Add chocolate chips and nuts.
7
Chill for 2 hours.
8
Form dough into
9
walnut-size balls and place on ungreased baking sheets.
10
Bake at 375u00b0 for 10 to 12 minutes.
11
Do no overbake.
12
Yields 5 to 6 dozen.

2802

kcal

Calories

Fat

444

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. flour, 3 tsp. baking soda, 1 1/2 tsp. salt, 1 1/2 c. quick cooking rolled oats, and more.

Yes, Peanut Butter And Oatmeal Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter And Oatmeal Chocolate Chip Cookies

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