Peanut Butter Oat Cookies Recipe

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Peanut Butter Oat Cookies Recipe

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You won't believe how easy it is to whip up these soft chewy treats. "Our kids just adore these cookies and ask for them often," says Patty Faussett of Tucson, Arizona.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup butter, melted
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups whole wheat flour
  • 1 cup wheat bran
  • 3/4 cup quick-cooking oats
  • 2 teaspoons baking soda

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; stir into creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks. Yield: 5 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Oat Cookies in Quick Cooking January/February 2004, p22

Nutritional Facts

2 each: 178 calories, 11g fat (5g saturated fat), 31mg cholesterol, 192mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 4g protein.

  • 1 cup butter, melted
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups whole wheat flour
  • 1 cup wheat bran
  • 3/4 cup quick-cooking oats
  • 2 teaspoons baking soda
  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; stir into creamed mixture and mix well.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks. Yield: 5 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Oat Cookies in Quick Cooking January/February 2004, p22

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