Oaty Peanut Butter Cookies Recipe

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Oaty Peanut Butter Cookies Recipe
Oaty Peanut Butter Cookies Recipe photo by Taste of Home
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Oaty Peanut Butter Cookies Recipe

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"I call these ’What I Had On Hand’ cookies because I created them with whatever ingredients were in my kitchen at the time," says Sherry Craw of Mattoon, Illinois. Peanut butter, oats, toffee bits and chocolate chips will make frequent requests in your home.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 2 egg whites
  • 2 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup English toffee bits or almond brickle chips

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and egg whites. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in chocolate chips and toffee bits.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 5 dozen.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Oaty Peanut Butter Cookies in Light & Tasty June/July 2005, p33

Nutritional Facts

1 each: 82 calories, 4g fat (1g saturated fat), 9mg cholesterol, 59mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups butter, softened
  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 2 egg whites
  • 2 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup English toffee bits or almond brickle chips
  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and egg whites. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in chocolate chips and toffee bits.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 5 dozen.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Oaty Peanut Butter Cookies in Light & Tasty June/July 2005, p33

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Reviews forOaty Peanut Butter Cookies

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MY REVIEW
sdipiazza User ID: 2106899 56995
Reviewed Mar. 25, 2014

"Made these today with some changes. I cut the butter back to 1/2 cup and added 1/4 cup applesauce, scant 1/2 cup peanut butter, used Whey-Low sugar and brown sugar which only have 4 calories per tsp, used scant 2 cups oatmeal, 2/3 cup butterscotch chips, 4 tbsp choc chips and 2/3 cup toffee bits. The cookies turned out fine, mine were soft: don't know if they were supposed to be crispy . The yield was 54 cookies instead of 60 and they are 77 calories per cookie. I can never eat just one cookie so these fit my requirements without breaking the calorie bank."

MY REVIEW
shecooksalot User ID: 5888460 144028
Reviewed Jan. 10, 2013

"These cookies weren't bad per se, but they were a little bit crumblier than I would prefer. They weren't horrible, just not my cup of tea."

MY REVIEW
sharonbolden User ID: 3313103 144027
Reviewed Oct. 17, 2009

" I just viewed the recipe and the ingredients seem to be quite common for cookies. It 'might' have a little too much pb and butter that could make them flaky and break apart. The do look good, so I hope more people have tried it and will post. "

MY REVIEW
FamilyCorner User ID: 3204946 144765
Reviewed Oct. 17, 2009

"This was a waste of ingredients. These cookies completely fell apart. As soon as you pick them up they crumble. I am not an amateur baker, very disappointed in this recipe. :("

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