Peanut Butter Oatmeal Cookies Recipe - Allrecipes.com
Peanut Butter Oatmeal Cookies Recipe

Peanut Butter Oatmeal Cookies

Recipe by  

"These cookies contain peanut butter and oatmeal."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
  3. Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
  4. Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

My family loved these cookies. I use butter in cookies instead of shortening and also added raisins. I have a request to always have these baked and handy!

 
Most Helpful Critical Review
Jan 10, 2011

Followed the recipe to a T, cookies tasted like garbage. Not sweet at all, like eating a cookie with no flavor. Meh

 
Jan 25, 2004

these were the best peanut butter cookies i've ever had. i made them twice, once i did not press them down as hard, and they were nice and chemy, and the second time i flattened alot and they were wonderfully flaky. gotta try these.. using butter makes them nice and buttery tasting..lave them!!!

 
Oct 05, 2007

I followed the recipe exactly only added a teaspoon of cinnamon and a cup chocolate chips. They won't eat anything in my house without chocolate in it. My cookies were not crumbly and dry at all they were chewy and moist. I did use a reduced fat peanut butter I don't know if that had anything to do with it and the shortening I used was butter flavored. This recipe was a great way to "hide" the whole-wheat flour, usually you have to use a blend of white and whole-wheat flour. The peanut butter was prominent which masked the taste of the whole-wheat and the oatmeal masked it's grainy texture. I thought these cookies were plenty sweet enough. The only thing I would like to reduce is the amount of shortening by replacing it with apple sauce to make it a slightly more healthier alternative.

 
Feb 13, 2007

Excellent. No wheat flour after taste. I substituted a half cup applesauce for shortening, added a cup of chopped nuts and a couple handfuls of raisins. After the first panful, I added a third of a cup of sugar to the rest, which made the rest much better. Will make again.

 
Jan 25, 2004

Fairly healthy and tasty cookies. Not too sweet. Makes large batch and the cookies freeze well. Good with milk or coffee. Could be more peanutbuttery.

 
Jan 25, 2004

This is a great recipe. When I made it, I used honey roasted peanut butter and added semi-sweet chocolate chips (3 cups with the original recipe). If you add the chocolate chips, be sure to reduce the brown sugar by 1/4 cup. Otherwise, you will have some really sweet cookies! NOTE: If you reduce the recipe to make 2 dozen (with chocolate chips), then a 1/3 and 1/4 cup of brown sugar works. That's what I use.

 
Feb 12, 2007

These cookies were soooooo good! I only put 1 cup of butter and I only had 1 cup of peanut butter so I added 1/4 cup olive oil to the recipe. I also added 2 handfuls of chocolate chips. Those are the only changes I made and they turned out fantastic. My whole family loves them. I will definetly be making these again.

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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