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Peanut Butter and Oatmeal Cookies

Who doesn’t like peanut butter cookies? I think, unless you are allergic, pretty much no one right?

So here you have it. I just started making cookies since we are in December, after all it is cookie month right? I don’t know how many different cookies I will be making because to be honest there are way to many other things that I would like to bake as well. I figured I will try to post at least a couple more, will see how it goes.

These cookies remind me a little bit of this ones that I used to eat when I used to live in England, it brings back some memories. There its where I really started baking and where my baking obsession really took form :-) I really loved my time in England, I miss it. Maybe I will visit some day with my family, heck my sister lives there on and off…….

Anyhow, I hope you like these because they sure are perfect with a glass of milk.

Enjoy!

Make sure you really pay attention to them. They need no more than 8-9 minutes max. I baked mine for 10 and kind of got toasted a bit too much for my taste so watch out for yours.

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Peanut butter and oatmeal cookies

Miryam's original recipe

Ingredients:

1/2 cup firmly packed brown sugar
1/3 cup sugar
4 tablespoons butter
1/4 cup olive oil
3/4 cup chunky peanut butter
1 teaspoon vanilla
1 egg
3/4 cup whole wheat pastry flour
3/4 cup old fashion oats
1 teaspoon baking soda
1/2 teaspoon salt

 

Directions:

Preheat oven to 350F. In a bowl combine sugar and butter and beat until fluffy. Add vanilla, eggs, and peanut butter and blend well.

Add remaining ingredients. Drop teaspoons of dough 2 inches apart onto cookie sheets lined with parchment paper. With a fork dipped in sugar flatten balls in crisscross pattern.

Bake for 6-8 minutes. Removed cookies from cookie sheet immediately after being done.

 

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10 Responses to “Peanut Butter and Oatmeal Cookies”

  1. #
    1
    MaryMoh — December 7, 2010 @ 4:25 pm

    Peanut butter and oatmeal….good match! I love it.

  2. #
    2
    Anonymous — January 2, 2011 @ 10:28 pm

    How did the next batch turn out when you bumped up the peanut butter and left out the butter?

  3. #
    3
    eatgood4life.blogspot.com — January 3, 2011 @ 12:40 am

    Anonymous,

    I have not been able to make another batch just yet and keep experimenting on this recipe but when I do I will post the result :-)

    Thanks for checking my blog

  4. #
    4
    Anonymous — January 13, 2011 @ 6:32 pm

    I just made these, and although the taste is fabulous, the dough was very dry & crumbly. The cookies fell apart when I took them out of the oven as well. I didn’t use butter, just the extra peanut butter like you were thinking of trying. I think I will retry the recipe and sub in honey for one of the sugars. Seems like that would have more holding power.
    They ARE very very tasty, though, and I’m determined to make them work :)

  5. #
    5
    eatgood4life.blogspot.com — January 13, 2011 @ 7:22 pm

    Anonymous,

    I am so sorry the cookies didn’t work for you. I hope they didn’t go to waist, I hate trowing food away :-(

    Make sure you don’t over cook them for even one minute. Also, I think the honey will work fabulously as a substitution, and like you said, the dough may hold better for you :-)

    Let me know how they turn out.
    I am going to also try to make them next week and see how it goes by doing something different and see if the dough improves. If I get to make it again I will let you know by posting the ingredient alterations on the blog.

  6. #
    6
    Laura Cooper — January 13, 2011 @ 7:33 pm

    Hi!
    Thanks so much for your swift reply! The cookies are still good even if they’re quite fragile.
    I will certainly try them again only using the honey instead of the white sugar. I really love the idea of not using any butter at all. I also used all natural peanut butter so not sure if that makes any difference.
    I only baked them for 6 minutes and that seemed perfect.
    Anyway, thanks again. I love this site and am looking forward to testing more of your recipes.

  7. #
    7
    runnergirl — January 14, 2011 @ 6:35 pm

    O.k., so I made these again, only this time I subbed in honey for the white sugar. The texture was much better; the cookies held together and stayed together. The taste is compromised a bit on account of the honey so I think next time around I’ll not use so much honey, maybe use some butter. It’s fun playing with the recipe anyway. It’s all good :)

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    8
    Rachel P — February 7, 2012 @ 11:31 pm

    i used apple sauce instead of the oil and creamy peanut butter – omg these are good!

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    9
    Texanerin — May 5, 2012 @ 2:17 pm

    Earlier today I searched for “oatmeal cookies” on Foodgawker and when I saw this picture, I thought, “Whose are these?! Such a pretty picture.” And then it was you! True story. :D

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    10
    eatgood4life.blogspot.com — May 5, 2012 @ 4:07 pm

    Texanerin, cool thanks!
    I have not made these ones in for ever. I need to experiment with the recipe and make them better, I hope they are not to dry!!

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