Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies

1878

"A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe."
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Ingredients

1 h servings 120 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Reviews

1878
  1. 2355 Ratings

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Most helpful positive review

These are fantastic! I've made them several times, and I find that I like them with extra oats (1/2 cup or so), less sugar, and with unsalted butter (I don't use shortening or margarine because...

Most helpful critical review

very disappointing! I think if I would have used just Butter instead of the shortening and Butter; they would have tasted a lot better. My children and husband didn't like them either; and sai...

These are fantastic! I've made them several times, and I find that I like them with extra oats (1/2 cup or so), less sugar, and with unsalted butter (I don't use shortening or margarine because...

Over analyzation and discussion is just not necessary with this recipe. It is, quite simply, a great recipe on its own merit and doesn't need any messing around with it. Generally I prefer all b...

HAD TO TRY AFTER READING REVIEWS AND MADE MODIFICATIONS...MY FAMILY RAVED ABOUT THESE...BEST I EVER MADE, HAD TO RATION THEM OUT...MY MODIFICATIONS WERE; ADD 1TSP VANILLA, INCREASE FLOUR TO 1 3...

ABSOLUTELY INCREDIBLE! I subsituted 1 cup of butter instead of the margarine and shortening and it made the PERFECT cookie. THANK YOU THANK YOU.. deeeelicious! I added chocolate chips, peanut...

How could someone complain about this recipe? I am not a cookie baker novice, and these cookies were just beautiful!! I added some white chocolate chips. Other than that, I didn't change a th...

This recipe is very good. I doubled the recipe, and then added 2 extra cups of oats regular, not quick cooking). I also added 2 tsps of Almond extract. I also used crunchy peanut butter. The...

Soooo Soft and Chewy! This was a perfectly soft, not-overly sweet peanut butter cookie. I don't like crunchy/ crisp peanut butter cookies, and this recipe gave me exactly what I was looking fo...

Very good! I too increased the following ingredients: PB 1 1/2 cups, oats 2 cups and added 1 tsp vanilla. Terrific! Then, for 1/2 the batter I put in 1 cup semisweet chocolate chips. Those ...

Very good cookies! We used 2 cups of oatmeal (the 1 cup it called for just didn't seem like enough). Glad we did! Baking cookies are out of my element but these were easy and turned out tasty!