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

Peanut Butter Oatmeal Cookies Recipe

Read Reviews (7)
3.89 7
Publisher Photo
My husband loves homemade cookies, and these are probably his favorites. The wheat flour and oats give these cookies a distinctive flavor.
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 36 servings

Ingredients

  • 1-1/2 cups shortening
  • 1-1/2 cups peanut butter
  • 2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Nutritional Facts

1 serving (2 each) equals 238 calories, 14 g fat (3 g saturated fat), 18 mg cholesterol, 196 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 12 minutes or until done. Yield: 6 dozen.
Originally published as Peanut Butter Oatmeal Cookies in Country October/November 1993, p49

Nutritional Facts

1 serving (2 each) equals 238 calories, 14 g fat (3 g saturated fat), 18 mg cholesterol, 196 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Peanut Butter Oatmeal Cookies(7)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2013

Great quick cookie! Absolutely adorable....

MY REVIEW
Reviewed Sep. 19, 2013

I've been making this recipe since it first appeared in "Taste of Home" in 2007 - the recipe card is stained and tattered, I've shared it with many, and I don't even bother to make any other recipe - These are THE BEST EVER! I add a cup of chocolate chips, 1/2 cup pecans, and use real eggs - usually make a triple batch and freeze 2 dozen per bag. Oh - and I use real salted butter instead of shortening...

MY REVIEW
Reviewed Sep. 13, 2013 Edited Nov. 3, 2013

FABULOUS!!! CUT THE RECIPE IN HALF AND USED BUTTER FLAVOR SHORTENING....ONLY 1/4 CUP CHOLATE CHIPS AND ADDED SOME CHOPPED NUTS. THIS IS THE ONLY COOKIE RECIPE FOR ME, FOR NOW ON! MANY THANKS!! /arnetage68JUST BAKED THESE AGAIN, AND EXPERIMENTED BY COMBINING ALMOND NUT BUTTER WITH PEANUT BUTTER. ALSO ADDED 1/2 C. BLUEBERRIES IN CONJUCTION WITH THE 1/4 C. CHOCOLATE CHIPS. SENSATIONAL!! also raised oven temp to 375

MY REVIEW
Reviewed Sep. 28, 2011

Wow. I made this recipe. Was really soft, but kinda crispy on the outside. I added 1 cup of chocolate chips and 1 cup of butterscotch chips. Made 76 large cookies. Very tender inside, but crisp outside. Not too sweet. Will definitely keep this recipe and make again!

MY REVIEW
Reviewed Mar. 28, 2011

Per other reviews, I used sweet butter, halving the recipe, using 2 eggs, making the dough too soft, so I put in 1/4 cup cocoa. That somewhat changed the flavor. I'll see what my grandkids think.

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