Peanut Butter Oatmeal Chocolate Chip Cookies

Made these today, so picture will come soon...  My sister found this recipe and it's so delicious!  I think the dough is one of my favorite parts!

Combine dry ingredients:
2 1/2 cups flour
1 cup brown sugar
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup oatmeal
1/2 cup butter
1/2 cup Shortening
1 cup peanut butter
2 eggs
1 tsp. vanilla
Chocolate Chips

Pre-bake oven to 325.  Combine dry ingredients then add wet ingredients.  Grease pan, make into cookies, and bake for 9 minutes! PERFECTION!

Chocolate Fudge Peanut Butter Cookies

I got this recipe from Kelsey Grimes, and it is pure DELICIOUS!!  Peanut butter and chocolate are always good though!

Ingredients:

Peanut Butter Cookie Centers

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

____

2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

Directions:

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter and sugar into a medium bowl, mix to combine then add egg, mixing until well combined. Set aside.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough.  With hands, press chocolate dough around peanut butter dough, forming into a cookie shape.  Place onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk for sure!!

Pumpkin- Oatmeal Chocolate Chip Cookie

Since it was Halloween I had to make something pumpkin.  The original recipe called for raisins, but I replaced it with white and milk chocolate chips!  White chocolate tasted great in the pumpkin too!

Ingredients

• 2 cups all-purpose flour
• 1 1/3 cups quick or old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margaine, softened
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 
  Chocolate Chips

Directions

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Mrs. Fields Cookies

Mrs. Fields Cookies, also the cookies I grew up ating from my mom, i.e. MY FAVORITE!!!  You can add any kind of chips, we added butterscotch and giant chocolate chips in this batch, but it's the dough that counts!  This resipe makes a TON of cookies.  We always cut it in half, but 3 eggs is hard to cut in half so we always do 2.  I don't think one tasts or works as well.

Ingredients:

• 1 1/2 cup sugar
• 2 cups brown sugar
• 3 eggs
• 2 Tbsp. real vanilla
• 1 lb. Butter soften
• 6 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda

Directions:

• Mix together add any package of chocolate chips and nuts if desired.  Bake at 350 for 8-10 minutes.  Remove when STILL DOUGHY!! (This is key to have soft cookies that last for a few days.) Just look for the bottom to look done, slightly light brown.

No Bake Chocolate Cookies

These are the EASIEST cookies, and SO delicioso!

Ingredients and Directions:
2 Cups Sugar
1/2 Cups cocoa
1/2 cup milk
1 stick butter

Boil for 1 minute, remove from heat and add:
1/2 cup peanut butter
3 cups Oatmeal
1 tspn. Vanilla
Mix them and form into balls, let cool and EAT!!

Chocolatey Chocolate Chip Cookie Cups

Tori made the one below!  She didn't have a small cup cake pan, but had a heart one!! :)  Great improvising Tori!

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• Or your own homemade cookie recipe
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions

PREHEAT oven to 350° F. Grease or paper-line 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down lightly in center to make a well.

BAKE for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.

MICROWAVE morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.

FOR EXTRA CHOCOLATEY CHOCOLATE CHIP COOKIE CUPS:
SUBSTITUTE 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.

verybestbaking.com

Chocolate Peanut Butter Dream Cookies

Ingredients

• 2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels, divided
• 1/2 cup chopped peanuts (optional)

Directions

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and peanuts. Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

verybestbaking.com