Peanut Butter Oat Rounds Recipe

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Ann Pretty of St. Albert, Alberta is glad to share her family recipe. "These irresistible peanut butter cookies are wonderful with a glass of milk," she notes.
TOTAL TIME: Prep:/Total Time: 30 min.
MAKES:39 servings
TOTAL TIME: Prep:/Total Time: 30 min.
MAKES: 39 servings


  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Nutritional Facts

1 each: 160 calories, 9g fat (2g saturated fat), 11mg cholesterol, 115mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 3g protein.


  1. In a bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture.
  2. Roll into 1-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Oat Rounds in Quick Cooking November/December 2001, p51

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alipeterson User ID: 5254721 38973
Reviewed Dec. 14, 2011

"These were good but a little dry. These are good with a glass of milk, but I wouldn't eat them without milk."

Kathleen C. User ID: 5734588 51299
Reviewed Jan. 1, 2011

"These are a tasty change of pace."

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