Easiest Way to Cook Perfect Tricia's peanut butter oatmeal drop cookies

Tricia's peanut butter oatmeal drop cookies. Then add oatmeal, peanut butter and vanilla. Drop on wax paper by spoonsful, any size. This No Bake Peanut Butter Oatmeal Cookie recipe requires only a few simple ingredients and are incredibly easy to make! Loaded with peanut butter, oats, and cocoa powder for an easy and delicious treat! Stir continuously on medium heat until mixture comes to a boil.

Remove from heat and add peanut butter, oats, and vanilla. Quickly drop onto wax or parchment paper on a flat surface. No Bake Cookies Recipe with Chocolate Oatmeal and Peanut Butter: The classic no bake cookie recipe uses milk, butter, sugar, cocoa, peanut butter and oats to. You can cook Tricia's peanut butter oatmeal drop cookies using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Tricia's peanut butter oatmeal drop cookies

1. It's 1 medium of banana.
2. You need 2 tbsp of apple sauce.
3. Prepare 1 large of egg.
4. It's 1/2 cup of natural chuncky peanut butter.
5. Prepare 1/2 cup of honey.
6. You need 1 tbsp of vanilla extract.
7. Prepare 1 cup of whole wheat flour.
8. You need 1/2 tbsp of baking powder.
9. You need 1/2 tsp of baking soda.
10. You need 1/4 tsp of salt.
11. It's 1 1/2 cup of 1 min whole oats.
12. It's 1/2 cup of dark chocolate chips.

These delightfully sweet and nutty cookies are packed with coconut, peanut butter, chocolate, and heart-healthy oats. We love reaching for this recipe in the summertime when we'd rather not heat up the kitchen with the oven, or are just short on time and. Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Remove from heat and add oats, coconut, peanut butter, and vanilla.

Tricia's peanut butter oatmeal drop cookies step by step

1. preheat oven to 350°F.
2. mix first 6 ingredients together until smooth.
3. mix in the next 5 ingredients.
4. mix in the oats.
5. mix in the dark chocolate chips.
6. drop onto greased cookies sheet by the tablespoon until u get 24 cookies.
7. cook on 350 for 11 mins.
8. place on wire rack to cool.

That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. Let the cookies sit at room temperature until cool and firm. Line a baking sheet with wax paper or parchment. Generally I prefer all butter for my cookies, but sometimes, as with this cookie, the shortening/butter combo is for a reason-shortening for a little heft and crispiness, and butter for flavor. This recipe is kind of like when you go to a hair stylist that's been doing your hair forever-you don't have to say a thing cuz she know's what you want.