Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

"'These cookies are soft and chewy with the old-fashioned goodness of oatmeal and peanut butter,' says Rollin Barkeim of Trempealeau, Wisconsin. 'I take them to work and on camping trips since they travel very well.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 36 servings

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  • Prep

  • Cook

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  1. In a mixing bowl, beat egg whites and brown sugar. Beat in peanut butter, applesauce, honey and vanilla. Combine the oats, flour, milk powder and baking soda; gradually add to peanut butter mixture, beating until combined.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.


  • Nutritional Analysis: One serving (2 cookies) equals 114 calories, 3 g fat (1 g saturated fat), trace cholesterol, 127 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


Read all reviews 47
  1. 52 Ratings

Most helpful positive review

i did not have any powdered milk so just increased the some of the other ingredients a tiny bit and they still came out delicious!

Most helpful critical review

These weren't horrible, but they weren't the greatest. I did the recipe exactly the way it was written with one add in which was the pumpkin spice. It definately needs something! Someone had s...

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i did not have any powdered milk so just increased the some of the other ingredients a tiny bit and they still came out delicious!

I used 2 whole eggs instead of just egg whites.. and rolled oats (not quick cooking). I used Adams natural peanut butter. I added 1 cup of dried currants, and 1/2 cup chocolate chips. I also ...

What an awesome recipe! These cookies are so moist, you would never think there isn't any fat in them. They don't spread out far, so they're nice and thick. I added choc. chips to part of the...

I didn't have applesauce or dry milk powder, so I subbed in about 1/6 cup skim milk and used a few tablespoons of strawberry preserves instead. They turned out delicious! I made them yesterday, ...

I substituted whole wheat, rolled oats, and all natural PB and they came out great. I love that they full of wholesome ingredients and oil free. I'd make these again and freeze them for a quick ...

These had a great, soft and chewy texture. I added in walnuts, raisins, and cinnamon to make these into Peanut Butter-Oatmeal Raisin Cookies.. they were so good, and I will be making these agai...

I made half the recipe using one whole egg and Splenda Brown Sugar Blend. I used rounded teaspoons and got 24 cookies. They are indeed soft and chewy and not too sweet or too peanutty. A big pl...

Excellent recipe! Very hearty and makes for a wonderful breakfast cookie. My whole family (2-39) enjoyed them. My modifications were: subbed whole wheat flour for white, aded 2 tsp. unsweetened...

These cookies are amazing!! I used almond butter instead of peanut butter and they are great! Also, I put a little extra bran in them because the almond butter left them a little more moist th...

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