Easy Peanut Butter Oatmeal Cookies Recipe

4 93 89
Easy Peanut Butter Oatmeal Cookies Recipe
Easy Peanut Butter Oatmeal Cookies Recipe photo by Taste of Home
Publisher Photo

Easy Peanut Butter Oatmeal Cookies Recipe

Read Reviews
4 93 89
Publisher Photo
These easy oatmeal cookies are great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! —Marilyn Blankschien, Clintonville, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup chunky peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups quick-cooking oats
  • 1/2 teaspoon baking soda

Directions

In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Originally published as Peanut Butter Oatmeal Cookies in Simple & Delicious January/February 2010, p17

Nutritional Facts

1 cookie: 67 calories, 3g fat (1g saturated fat), 9mg cholesterol, 57mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • 1/2 cup chunky peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups quick-cooking oats
  • 1/2 teaspoon baking soda
  1. In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Originally published as Peanut Butter Oatmeal Cookies in Simple & Delicious January/February 2010, p17

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Reviews forEasy Peanut Butter Oatmeal Cookies

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MY REVIEW
Reagan User ID: 9414677 282590
Reviewed Jan. 24, 2018

"I love making these cookies for my dad, he tries to grab a bite of the dough any chance he can get! I changed the peanut butter in the recipe for our liking. My dad's favorite peanut butter is the creamy honey kind. I use that instead of chunky peanut butter, which makes the dough easier to scoop with. I would also add honey into the dough to make it sweeter, which also helps the dough become less crumbly. We are not too much of a crunchy texture fan, but we would chop roasted peanuts, or cashews and throw them in the dough."

MY REVIEW
Christine User ID: 9405035 282117
Reviewed Jan. 15, 2018

"I made these cookies exactly as the directions stated doubled and it yielded 24 cookies and the cookies were not crumbly at all they were delicious thanks for this great recipe. Next time I may add chocolate chips"

MY REVIEW
Michelle User ID: 9371265 279640
Reviewed Dec. 20, 2017

"I made about 14 cookies from these ingredients. Maybe I have a sweeter tooth than usual but I thought a touch more of brown sugar, fruit, etc. could help it. Otherwise, this recipe makes a crumbly, good, easy, quick and yummy oatmeal peanut butter cookie."

MY REVIEW
Christina User ID: 9275781 276060
Reviewed Oct. 8, 2017

"Good base recipe, glad I'm learning to read reviews first. Made them into milky cookies with a sachet of mother's milk tea and made a couple more changes based on comments. So much better than drinking that tea. Also I'm leaving this website for l a c t a t i o n being "offensive language""

MY REVIEW
Nora User ID: 9246209 272822
Reviewed Sep. 9, 2017

"I doubled the recipe and found it to be too crumbly. Added 1/4 cup safflower oil and 1/4 cup agave. Was perfect! ! Thanks for the 'base' as well."

MY REVIEW
Courtney User ID: 9244449 272720
Reviewed Sep. 6, 2017

"This recipe makes a good base! I was afraid to make this because the previous reviews mentioned them turning out crumbly. I altered the recipe, and resulted in super SOFT and moist cookies! I added 1 tablespoon of coconut oil, 3 tablespoons of almond milk (any milk will do!) and a teaspoon of vanilla. I baked them for 8 minutes, and was happy with the results!"

MY REVIEW
russell User ID: 9233809 271646
Reviewed Aug. 12, 2017

"This is what I did:

-almost cup of smooth peanut butter (the too sweet kind)
-2c quick oats
-teaspoon baking powder
-half a cup of flour
-2 eggs
-2/3c brown sugar
-3 tbsp olive oil
-1 tbsp milk
-thumb size bit of ginger chopped into bits about 3 grains of rice size
-1 apricot and 6 cherries chopped into chunks about 1/5 of a cherry size
turned out tasting good. cooked about 9 min. probably should be about 13 min as they were too soft... but maybe thats just the recipe. anyway we were happy
thanks for the inspiration, especially the other commentators"

MY REVIEW
vsa User ID: 9226915 269878
Reviewed Jul. 24, 2017

"Good"

MY REVIEW
[email protected] User ID: 3671442 265262
Reviewed Apr. 28, 2017

"I followed the recipe. I found this cookie to be delicate and scrumptious, good peanut taste. I read the directions to fast and didn't flatten them a bit. So they were round balls. They don't spread. And I doubled the recipe and came out fine. A good peanut and oatmeal cookie."

MY REVIEW
Milagros User ID: 9128299 264245
Reviewed Apr. 2, 2017

"These were good! I doubled the batch, substituted one serving of sugar for wheat germ."

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