Best Ww 1 Pt Chocolate Peanut Butter Oatmeal Cookies Recipes

WEIGHT WATCHERS NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
• Remove from heat. Stir in peanut butter and vanilla until combined.
• Stir in oats.
• Drop by spoonfuls on wax paper or parchment paper.
• Allow to cool completely before eating.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

WW 1 PT CHOCOLATE-PEANUT BUTTER OATMEAL COOKIES

Steps:

• Mix milk, cocoa powder and sugar over low heat. Bring to a boil and remove from heat.
• Add the peanut butter stirring til the mix is melted.
• Stir in oatmeal and the oil.
• Drop 16 spoonfuls onto baking sheet lined with wax paper.
• Freeze for at least 4 hours and store in freezer.

WW 1 POINT PEANUT BUTTER COOKIES

Steps:

• Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm.
• While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl.
• Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
• Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Mix together flour, salt and baking soda; set aside.
• In mixer mix egg, sugars, peanut butter, yogurt and margarine until well blended and fluffy.
• Add dry ingredients.
• Mix in nuts and chips by hand.
• Heap by rounded teaspoon full onto baking sheet.
• Bake at 375 for 11-12 minutes, remove and cool on wire rack.