Peanut Butter Oatmeal Chocolate Chip Cookies with Greek Yogurt

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Peanut Butter Oatmeal Chocolate Chip Cookies with Greek Yogurt
Source: Eat Live Run

Makes about: 55 cookies, 1 tbsp scoop
Prep time: 10 minutes
Bake time: 12 minutes

Whew! The name is a mouthful…and a list of nearly everything in the cookie. These cookies are crispy on the outside and slightly moist on the inside. There’s a nice crunch to them from the oats and from the crunch peanut butter. While delicious, they aren’t really as healthy as they might seem (butter! sugar!) Also, it’s important to use dark brown sugar to get the nice golden tint, since most cookies with less eggs/fat don’t brown as well.

Ingredients
1 ¼ cup whole wheat flour
¼ tsp salt
½ tsp baking powder
½ tsp soda
1 tsp vanilla extract
1 cup rolled oats
½ tsp cinnamon
1 cup dark brown sugar
½ cup butter, room temp
1/3 cup greek yogurt
½ cup peanut butter (I used crunchy)
1 egg
1 cup chocolate chips

Directions
1. Preheat oven to 375F.
2. Beat together butter, peanut butter and egg.
3. Add sugar.
4. Add salt, baking powder, baking soda, vanilla extract, cinnamon.
5. Add in oats.
6. Add in flour.
7. Add in chocolate chips.
8. Scoop by tablespoons onto prepared pan (they don’t spread that much, FYI).
9. Bake 12 minutes. Enjoy!

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Oatmeal Chocolate Chip Cookies from Joy of Cooking

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Oatmeal Chocolate Chip Cookies from Joy of Cooking
Source: Joy of Cooking

Makes About: 50 cookies (1.5 tablespoon scoop)
Prep Time: 10 minutes
Bake Time: 10-12 minutes

Ingredients
1 ¾ cup flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
1 cup butter
¼ cup sugar
1 ½ cup brown sugar
2 eggs
2 ½ tsp vanilla
1 cup chocolate chips
3 ½ cup rolled oats
¾ cup walnuts

Directions:
1. Preheat oven to 375F. Prepare baking pan.
2. Cream together butter and brown sugar.
3. Mix in eggs and vanilla.
4. Mix in flour, baking soda,baking powder, and salt.
5. Mix in oats.
6. Mix in chocolate chips and walnuts.
7. Scoop onto prepared pan. Cookies don’t spread much.
8. Bake 10-12 minutes or until cookies are golden brown. (If you want flat cookies, feel free to squish them with a spoon halfway through baking).

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Oatmeal Chocolate Chip Cookies from Mark Bittman

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Oatmeal Chocolate Chip Cookies from Mark Bittman
Source: How to Cook Everything

These cookies are fairly pale, and I didn’t quite understand why I needed to add milk at all. Anyways, they turned out to slightly more cake/scone-like than crispy-cookie like and very very pale looking. Not sure I’d use this recipe again.

Makes About: 20 cookies (1.5 tablespoon scoop)
Prep Time: 10 minutes
Bake Time: 10-12 minutes


Ingredients

4 tbsp butter
¼ cup granulated sugar
¼ cup brown sugar
1 egg
¾ cup flour
1 cup rolled oats
¼ tsp cinnamon
1 tsp baking powder
¼ cup milk
¼ tsp vanilla
¼ tsp salt

Directions
1. Preheat oven to 375F. Prepare baking pan.
2. Cream together butter, granulated sugar, and brown sugar.
3. Mix in egg and milk.
4. Mix in flour, baking powder, salt, cinnamon and vanilla.
5. Mix in chocolate chips
6. Scoop onto prepared pan. Cookies don’t really spread, but still leave some room.
7. Bake 10-12 minutes. Cookies will still be fairly pale.

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Salted Oatmeal White Chocolate Chip Cookies

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Salted Oatmeal White Chocolate Chip Cookies
Source: Smitten Kitchen

Makes about: 30 cookies (tablespoon scoops, and a half recipe)
Prep time: 10 minutes plus 30 minutes chilling
Bake time: 10-12 minutes.

These cookies are crispy, delicious, and slightly salty. J thinks they are like the ranger cookies from HUDS, only better. I made a half recipe, which makes about 30 cookies. You can freeze and bake these cookies later. I usually bake them for about 15 minutes if they are frozen.

Ingredients
Half Recipe
7 tbsp butter
½ cup sugar
1/8 cup (2 tbsp) brown sugar
½ egg
½ tsp vanilla
½ c flour
3/8 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ¼ cup rolled oats
3 oz white chocolate chips
¼ tsp salt for topping (optional)

Full Recipe
1 ¾ sticks butter
1 cup sugar
¼ cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
2 ½ cup rolled oats
6 oz white chocolate chips
½ tsp salt for topping

Special equipment
Baking pan, lined with parchment paper.

Directions
1. Preheat oven to 350F.
2. Cream butter and sugar.
3. Mix in egg and vanilla.
4. Mix in flour, baking soda, baking powder, and salt.
5. Mix in oats.
6. Stir in chocolate chips.
7. Scoop by tablespoons and form into balls. Sprinkle lightly with salt if desired.
8. Freeze for about 30 minutes, or if desired, just bake directly. Chilling helps to prevent the cookies from spreading too much. You can also just freeze the cookies and bake at some point in the future.
9. Bake 10-12 minutes until slightly golden brown. Baking for longer yields as crisper cookie.

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Oatmeal Chocolate Chip Pecan with Orange Zest

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Oatmeal Chocolate Chip Pecan with Orange Zest
Source: Smitten Kitchen http://smittenkitchen.com/blog/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/

These delicious and lightly spiced cookies have a distinct orange flavor—I didn’t find it too strong, but opinions seemed to vary. I especially like the mixture of texture, particularly when the cookie is fresh out of the oven (crunch oats and pecans with melted chocolate…yum!). You can freeze the pre-scooped dough and bake these later (just add a few minutes to the baking time).

Makes about: 64 cookies (tablespoon scoop)
Prep time: 15 minutes
Bake time: 10-12 minutes

Ingredients

8 tbsp butter, room temperature
¾ cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp salt
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
1 cup oats (I used rolled oats, the original recipe called for quick-cooking)
2 cups pecans, chopped
2 tsp freshly grated orange zest (about 1 medium orange)
12 oz semisweet chocolate chips
Special equipment

Directions
1. Preheat oven to 350F.
2. Cream together butter, granulated sugar, and brown sugar.
3. Mix in eggs, salt, and vanilla extract.
4. Mix in flour, baking soda, cinnamon, nutmeg, and cloves.
5. Stir in oats and orange zest.
6. Stir in pecans and chocolate chips.
7. Scoop by tablespoons onto a prepared baking sheet (greased or lined with parchment paper). The cookies will spread, so do leave some room between cookies. At this point, you can freeze the cookies and bake them later.
8. Bake for 10-12 minutes, or until tops are slightly golden brown. A shorter baking time will yield a softer, chewier cookie. If you choose to freeze and bake later, just add about 2-3 minutes to the baking time.

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eating while they're hot
eating while they’re hot

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scooped cookies, ready for the freezer
scooped cookies, ready for the freezer

Thick and Chewy Oatmeal Cookies from Smitten Kitchen

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Thick and Chewy Oatmeal Cookies from Smitten Kitchen
Source: Smitten Kitchen

These oatmeal cookies are certainly thick and chewy as promised. The secret to making them thick and chewy is to freeze the dough before baking, as this appears to reduce spreading.

Makes about: 30 cookies
Prep time: 10 minutes
Bake time: 10-12 minutes

Ingredients
½ cup softened unsalted butter
2/3 cup brown sugar
1 egg
½ tsp vanilla extract
¾ cup flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 ½ cups rolled oats
¾ cup chocolate chips (or raisins)
½ cup walnuts (optional)

Special equipment
Baking pans

Directions
1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Beat in egg and vanilla.
4. Mix in flour, baking soda, cinnamon, and salt.
5. Stir in oats and blend until combined.
6. Mix in chocolate chips and walnuts.
7. Scoop cookies using a tablespoon measure onto prepared pan, then freeze them for about 30 minutes (or chill for a bit longer). Alternately, freeze the dough first and scoop the cookies later. The first method is a bit easier because the dough is still soft. Plus, you can multitask while the cookies freeze.
8. Bake for 10-12 minutes until slightly golden on the edges (they might look a little undercooked on the top).
9. Enjoy!

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Oatmeal Chocolate Chip Cookies from Tartine

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Oatmeal Chocolate Chip Cookies from Tartine
Source: Tartine

These are some of the best oatmeal chocolate-chip cookies I’ve had. I usually make them with olive oil, which changes the texture a little and makes them marginally healthier, but they’re still delicious. They’re also easy to make, since you only need one bowl to prepare everything.

Makes about: 70 1-inch cookies
Prep time: 10 minutes
Bake time: 8-12 minutes.

Ingredients
1 cup unsalted butter, room temperature (I used olive oil)
1 ¾ cups sugar
4 tsp dark molasses
2 large eggs
2 tbsp whole milk (I use soy milk)
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups old-fashioned rolled oats
12 oz chocolate chips
1 cup walnuts, chopped (optional)

Equipment
Baking pans

Directions
1. Preheat oven to 350F. Prepare baking pans by greasing them or by lining with parchment papers.
2. If using butter, cream together butter in sugar. Otherwise, mix together oil and sugar.
3. Mix in molasses, eggs, milk, and vanilla.
4. Stir in baking soda, baking powder, salt, and flour.
5. Mix in oats.
6. Mix in chocolate chips.
7. Using a teaspoon, scoop cookie dough onto prepared pan. Leave at least 1cm between cookies, since they do spread a bit.
8. Bake about 8-12 minutes, or until tops of cookie are a bit dull. The longer you bake, the crispier the cookie. If you like soft and chewy cookies, bake for elss time.
9. Let cool before attempting to remove from pan. Enjoy!

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Peanut Butter and Nutella Oatmeal Brownies

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Peanut Butter and Nutella Oatmeal Brownies
Inspired by Taste of Home

These chewy and wholesome brownies are packed with delicious peanut butter and Nutella flavor. I wish I could tell you that they are actually healthy…and I wish I could also tell you that I’m not procrastinating.

Makes about: one 9×13 pan, or 24 bars
Prep time: 10 minutes
Bake time: 30-40 minutes

Ingredients
¾ cup peanut butter
¾ cup Nutella
1 ½ cup brown sugar
3 eggs
3 ¾ cup oats
1 ½ tsp baking soda

Special equipment
9×13 pan, lined with parchment

Directions
1. Preheat oven to 350F.
2. Mix together peanut butter and Nutella until well blended.
3. Stir in brown sugar.
4. Beat in eggs until well combined.
5. Stir in baking soda and oats.
6. Scrape batter into prepared parchment-lined pan.
7. Bake for about 30-40 minutes, or until a knife inserted in the center comes out clean.
8. Let cool before cutting.

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Oatmeal Almond Butter Banana Chocolate Chip Cookies

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Oatmeal Almond Butter Banana Chocolate Chip Cookies
Adapted from PBFingers

There’s quite a bit going on in these cookies. Banana ends up being the main flavor, with the almond butter and chocolate chips playing more supportive roles. The original recipe called for peanut butter, but almond butter (or any other nut butter) should work just as well. Since there’s not much flour and lots of oats, these cookies are deliciously chewy and wholesome. The cookies are delicate and a bit sticky, so be take care when handling and stacking. If you want them to be a little less sticky, you could add a bit more flour (1/4 cup more should do the job).

Makes about: 70 cookies
Prep time: 10 minutes
Bake time: 10-12 minutes/batch

Ingredients
2 bananas
1/3 cup almond butter
1/3 cup canola oil
1 cup brown sugar
1 egg
1 tsp vanilla
3 ¼ cup rolled oats
¼ cup whole wheat flour
1tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips

Special equipment
Parchment-lined cookie sheet

Directions
1. Preheat oven to 350F.
2. Mash bananas. I like using my hands.
3. Mix in oil and almond butter and stir until smooth.
4. Stir in egg, brown sugar, and vanilla.
5. Add in baking powder, baking soda, salt, oats, and flour.
6. Stir in chocolate chips.
7. Scoop by teaspoonfuls onto prepared parchment-lined pan. The batter is a bit wet, and the cookies will spread.
8. Bake 10-12 minutes.

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