How To make Peanut Butter Oatmeal Rounds
3/4 Cup margarine
1/2 cup peanut butter
1 1/4 cups flour
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups rolled oats
1 cup chopped peanuts or semisweet chocolate chi
In a large mixing bowl beat margarine or butter and peanut butter with an electric mixer on medium speed about 30 seconds or till combined.
Add about half of the flour to the margarine mixture. Then add the sugar, brown sugar, eggs, baking powder, vanilla, and baking soda. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Then beat or stir in the remaining flour. Stir in rolled oats and chopped peanuts or chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree oven about 10 minutes or till edges are lightly browned. Remove cookies and cool on wire racks. Makes about 60.
Nutrition information per cookie: 87 calories, 2 g. protein, 10 g carbohydrates, 5 g fat(1 g saturated), 7 mg cholesterol, 51 mg sodium, 53 mg potassium.
I used chocolate chips, but I also think it would taste good with half peanuts and half chocolate chips. Hope you like them!
How To make Peanut Butter Oatmeal Rounds's Videos
Low Potassium & Low Phosphorus Peanut Butter Oatmeal Balls
Easy and tasty dessert for people with kidney disease! Only 6 ingredients, no baking required!
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Dry Ingredients:
1 cup whole rolled oats or quick oats
1/8 cup (2 Tbsp.) ground flaxseed
1/8 cup (2 Tbsp.) chia seeds
Wet Ingredients
1/2 cup peanut butter (only ingredients should be peanuts)
1/4 cup pure maple syrup
3/4-1 tsp vanilla extract
Directions:
1. Mix dry ingredients in a bowl
2. Mix wet ingredients in a separate bowl
3. Add dry ingredients to wet ingredients and stir
4. Form balls (~16) about the size of a tablespoon
5. Place on a sheet pan and place in freezer for at least 30-60 minutes
6. Transfer to an air tight container and store in the freezer
Nutrition Info Per Serving (1 ball = 1 serving)
93 calories
3 g protein
3 mg sodium
87 mg potassium
59 mg phosphorus
9 g carbohydrates
1.5 g fiber
3.5 g added sugar
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the easiest hack to get perfectly rounded cookies #cookie #hacks #tips
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie!
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Best High Protein Bulking Balls | Easy To Follow Recipe
Best High Protein Bulking Balls | Easy To Follow Recipe
Recipe:
- 2 cups oats
- 2 cups peanut butter
- 4 tbsp honey
- 4 tbsp chocolate chips
- 2 scoops protein powder
- Dash of cinnamon
- Mix + freeze for 20-60 mins until set
#Gymshark #MealPrep #ProteinSnacks
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Vegan Peanut Butter Oatmeal Cookies
These Vegan Peanut Butter Oatmeal Cookies are so moist and gluten free, too! Made with rolled oats, natural peanut butter, and gluten-free flour, these are the easiest cookies to make without a mixer.
Printable Recipe:
Ingredients:
3/4 cup peanut butter
1/4 cup vegan butter (softened)
1 cup brown sugar
1 ½ tsp vanilla extract
1/4 cup almond milk
1 cup all purpose gluten-free flour
¼ tsp salt
½ tsp baking soda
¼ tsp xanthan gum (omit if your gluten-free flour has a gum in it)
1 cup rolled oats
Instructions:
1. Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
2. Add the vegan butter, peanut butter and brown sugar to a large mixing bowl. Beat with a wooden spoon until smooth and creamy.
3. Pour in the almond milk and vanilla extract and beat to combine.
In another mixing bowl, whisk the flour, xanthan gum, baking soda and salt until well combined. Sieve the flour mixture into the bowl with the wet ingredients.
4. Fold everything together until just combined. Add the oats and fold again to combine.
5. Roll the cookie mixture into balls and place on the lined baking sheets, leaving enough space between each dough ball to allow for spreading.
6. Using the bottom of a glass, gently push each cookie dough ball to flatten it slightly. Bake for 10-12 minutes.
7. Leave the cookies on the baking sheets for 5-10 minutes before using a spatula to move them to a wire rack to cool.
Thanks for watching!
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Martha Stewart's Peanut-Butter Sandwich Cookies | Martha Bakes Recipes
Anyone who loves peanut-butter cookies will surely love these delicious dessert sandwiches. Each one is made with two peanut butter oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe is quick and easy to make and will be any peanut-butter lover's dream treat.
#PeanutButter #Cookies #Recipe #Food #MarthaBakes #MarthaStewart
00:00 Introduction
00:12 Peanut-Butter Oatmeal Cookies
03:35 Peanut-Butter Filling
05:00 Final Result
Get the recipe for Peanut-Butter Sandwich Cookies:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Peanut-Butter Sandwich Cookies | Martha Bakes Recipes