171 cocoa peanut oat cookies Recipes

sugar, cocoa, margarine, milk, vanilla, peanut butter, rolled oats (uncooked )

cocoa powder, granulated sugar (could substitute splenda, although i haven tsp tried it), butter, vanilla extract, milk (low or non-fat is fine , that s what i use), smooth peanut butter (light is fine ), quick-cooking oats

sugar, milk, cocoa, butter, crunchy peanut butter or 1/2 cup smooth peanut butter, vanilla, quick-cooking oats

semisweet cocoa powder, granulated sugar, quick oats (uncooked ), butter, vanilla, crunchy peanut butter or 1/3 cup creamy peanut butter (optional)

milk, butter (or margarine), cocoa, sugar, peanut butter, vanilla, plain oats

milk, butter, cocoa, sugar, peanut butter, graham crackers, oats, vanilla, salt

sugar, milk, salt, margarine, cocoa, vanilla, crunchy peanut butter, quick oats

cocoa, fructose, soymilk, margarine, smooth peanut butter, vanilla, quick oats

oats, whole wheat flour, baking powder, salt, sweet n low, peanut butter, margarine, baking cocoa, raisins, cashews, water

oats (i used a mix of , spelt flakes and barley flakes), coconut flour (i simply ground up some unsweetened coconut in the food processor), splenda sugar substitute (use more if you like your dips sweet), salt, white beans, drained and rinsed, hazelnut-flavored liquid coffee creamer (or use almond milk), plain soymilk (unsweetend), peanut butter (or other nut butter), cocoa powder, instant mocha-flavored coffee powder (or instant espresso powder), raisins, cinnamon

cow chip cookies, granulated sugar, unsweetened baking cocoa, milk, butter, chunky peanut butter, vanilla extract, quick-cooking oats, chopped nuts, cover a baking sheet with waxed paper; set aside., combine sugar with cocoa in a large saucepan. stir in milk, butter and peanut butter. cook, stirring continuously, over medium heat until butter melts and mixture is combined, 5 to 10 minutes. remove from heat and stir in vanilla. add oats and nuts; mix thoroughly., once mixture has cooled slightly , drop by large spoonfuls 2 inches apart onto baking sheet. refrigerate cookies until set, about 30 minutes., bake 350* f. until done. cool completely and store airtight., makes 48 cookies .

sugar, unsweetened cocoa powder, salt, margarine, peanut butter, water, rolled oats, nonfat dry milk, raisins, vanilla

granulated sugar, golden brown sugar , firmly packed, creamy peanut butter, unsalted butter, softened, eggs, vanilla, all-purpose flour, unsweetened cocoa powder, baking powder, salt, quick-cooking oats, chocolate chips, dry-roasted unsalted peanuts, chopped

sugar, butter, cocoa powder, cocoa powder, milk, creamy peanut butter, oats, wheat germ (optional), powdered milk (optional)

granulated sugar, margarine, milk, cocoa, quick-cooking oats (instant oats), peanut butter, vanilla

cacao, powder (or cocoa powder), coconut oil, agave nectar, marshmallows (agave *), chunky peanut butter, rolled oats

butter, milk, cocoa, granulated sugar, peanut butter, smooth or chunky, oats

splenda sugar substitute, water, melted butter (we use only real butter or 1/2 cup), chunky peanut butter (i use jif peanut butter), baking unsweetened chocolate squares (6oz total , although hershey s has a recipe to substitute for baker s chocolate with their cocoa, oil), vanilla, rolled quick oats