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

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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 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Nutritional Facts

2 each: 238 calories, 14g fat (3g saturated fat), 18mg cholesterol, 196mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 5g 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


Reviews for Peanut Butter Oatmeal Cookies

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
Bhagya User ID: 6726718 7487
Reviewed Dec. 6, 2013

"Great quick cookie! Absolutely adorable...."

MY REVIEW
angela88 User ID: 1656239 7484
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
arnetage User ID: 7284904 7466
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
GrandaK User ID: 4042836 39033
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
mother of 3 User ID: 1726536 201509
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."

MY REVIEW
designsbybriana2 User ID: 1489025 13249
Reviewed Mar. 18, 2010

"I wasn't a fan. We love peanut butter and oatmeal so I thought this would be a good one. I guess I am not a fan of cooking with shortening. It had a very distinct taste. If I had to make it again I'd use butter as a substitute."

MY REVIEW
cherrylady User ID: 1073547 14270
Reviewed Mar. 14, 2009

"We found these cookies to be very dry. I'll try another recipe for peanut butter cookies next time."

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