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Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order).
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In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined.
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Preheat oven to 325°F. Mix together eggs, sugar, brown sugar, and melted butter. 6 large eggs, 2 cups granulated sugar, 2 cups light brown sugar, 1 cup butter. Stir in peanut butter, oatmeal, baking soda and vanilla. 4 teaspoons baking soda, 3 cups creamy peanut butter, 9 cups oatmeal, 2 teaspoons vanilla extract.
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Making these bars is quick and straightforward. And because the recipe yields a big batch, you will want to make it in a BIG bowl with a wooden spoon or a BIG stand mixer. Mix together the eggs and the sugars. Beat in the salt, vanilla, peanut butter, and butter. Stir in the baking soda and the oats. Mix in the goodies!
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Instructions. Preheat the oven to 350°F. Combine the butter and sugar in a large bowl and beat with an electric mixer until smooth. Add the eggs, vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats. Add the chocolate chips, mixing them in thoroughly.
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Combine flour, oats, baking powder, baking soda, and salt in a bowl. Set aside. Using an electric hand mixer or a stand mixer, beat the cold butter on medium speed for 30 to 45 seconds just to break it down a little. Add the granulated sugar and brown sugar and mix until just combined, 30 to 45 seconds.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Beat together peanut butter and butter in a large bowl with an electric mixer until light and fluffy. Mix in sugars until well combined. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
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In a medium bowl, stir together the oats, flour, baking soda, and salt. Set aside. Using a stand mixer or hand-held mixer, beat the butter, peanut butter, and sugars together until creamy and smooth, on medium speed. Scrape down the sides of the bowl with a spatula, if necessary. Beat in the egg and vanilla extract.
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Add in the peanut butter, eggs and vanilla to the rest of the wet ingredients and mix to combine. Add in the oatmeal, baking soda and salt. Mix to combine. The batter will be very thick. Fold in the M&M's and chocolate chips. Using a 1/4 measuring cup, place six large cookies on a baking sheet and bake.
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Instructions. Preheat oven to 350°. In a large stand mixer (or with a hand mixer) cream together the butter, granulated sugar, brown sugar, peanut butter, and Karo syrup until nice and creamy. Add in the eggs one at a time until completely mixed. Next, add the vanilla, oatmeal, and baking soda.
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Add brown sugar and cream on medium-high speed until smooth (about 2 minutes). Add eggs, one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl and beat ingredients together again, if necessary. With the mixer off, add the flour, oats, baking soda, and salt.
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Boil eggs as directed in Monster Egg post. Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, food dye, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika and/or chia seeds.
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Preheat the oven to 350º. Line baking sheets with parchment paper and set aside. Blend butter and sugars. Mix in eggs, then add vanilla and peanut butter. Mix in soda, then oats, chocolate chips, walnuts, and M&Ms. Scoop out rounded tablespoons of dough and place them onto a parchment-lined cookie sheet.
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Instructions. Mix hot water, vinegar, and 10-12 drops of red food coloring in a small bowl. Roll hardboiled eggs on a counter top with gentle pressure to crack the egg shells. Place cracked eggs into the red food coloring water for 3-4 minutes. Remove eggs from water and let dry on paper towels or in egg carton.
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Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Make sure the oven is preheated to 350°F. DOUGH. Use a hand mixer or stand mixer to combine the peanut butter, sugars, and butter. Mix these together and then add the eggs and vanilla. Next, mix in the quick oats and baking soda.
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Instructions. Spread the pesto, with a spatula, in the middle of a large nonstick pan over medium heat. Crack the eggs directly on top of the pesto. Cook until set, just like when you cook a regular (non-monsterized) fried egg, about 3-5 minutes. Flip, top with the parmesan, and cook for another minute or so, until the cheese is melted and the.
