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Peanut Butter Oatmeal Cookies

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Peanut Butter Oatmeal Cookies
Peanut Butter Oatmeal Cookies

I love me some natural peanut butter, thus, I love me some baking that has it in it.

No baking powder because I want these flat and chewy, all brown sugar because I want it chewy and more vanilla because it needed it desperately. I also changed the flour ratio as well. The original idea was good but needed tweaking.

I also used margarine because I was out of butter, and it was good, but everything seems to be better with butter.

Ingredients Needed:

    1 1/2 cups cups old-fashioned rolled oats
    1/4  cup of flour
    1/2 teaspoon baking soda
    1 cup packed light-brown sugar
    1/2  cup margarine or butter
    1/4 cup natural peanut butter
    1 large eggs
    1 teaspoon pure vanilla extract
    1 cup salted whole peanuts
    1 cups semisweet chocolate chips

Kick the tires and light the fires to 350 degrees.

This was a fast recipe that I whipped up, so no pictures, which is such an oddity for me.

Directions:

Mix the oats, flour and baking soda together in a small bowl and set aside.

Take the sugar, butter, and peanut butter and put in the bowl of an electric mixer and put on your paddle attachment.

Whip until the mixture is pale and fluffy, about 5 minutes, then add in the eggs and vanilla then mix until combined.

Put your mixer on the lowest setting, then add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!

The peanuts make this so, so good! With the crunch and the salt and the complete unexpectedness of it.

Drop by large tablespoon onto a parchment lined sheet, I fit only 8 per cookie sheet.

Bake cookies, rotating sheets halfway through, until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the  sheets completely.

If you don’t cool them on the sheets they WILL fall apart! You need them to be soft to compliment the hard crunch of peanuts and in order for them to set, they have to cool completely.

Learn to cook like the Kitchen Magpie

Peanut Butter Oatmeal Cookies

Double peanut goodness makes these a hit with kids.
Prep Time
10 minutes
Cook Time
9 minutes
Total Time
19 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
190
Author
Karlynn Johnston

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup flour
  • 1/2 tsp baking soda
  • 1 cup packed light-brown sugar
  • 1/2 cup margarine or butter
  • 1/4 cup natural peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup salted whole peanuts
  • 1 cup semisweet chocolate chips

Instructions

  1. Kick the tires and light the fires to 350 degrees.
  2. Mix the oats, flour and baking soda together in a small bowl and set aside. 

  3. Take the sugar, butter, and peanut butter and put in the bowl of an electric mixer and put on your paddle attachment.
  4. Whip until the mixture is pale and fluffy, about 5 minutes, then add in the eggs and vanilla then mix until combined. 

  5. Put your mixer on the lowest setting, then add the oat mixture and mix until just combined, then it's time for the peanuts and chocolate chips! The peanuts make this so, so good! With the crunch and the salt and the complete unexpectedness of it. 

  6. Drop by large tablespoon onto a parchment lined sheet, I fit only 8 per cookie sheet. 

  7. Bake cookies, rotating sheets halfway through, until golden brown , about 9 -11 minutes. 

  8. You want to let them be slightly underbaked and then cool them on the sheets completely. If you don't cool them on the sheets they WILL fall apart! You need them to be soft to compliment the hard crunch of peanuts and in order for them to set, they have to cool completely.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 190kcal, Carbohydrates: 19g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 115mg, Potassium: 142mg, Fiber: 1g, Sugar: 11g, Vitamin A: 185IU, Calcium: 25mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Nancy says

    These are DELICIOUS – just made them! I even substitued 1/8 cup of the flour for quinoa flour (can’t taste the difference) and just a wee bit more healthy. This is a keeper for sure. Thanks!

  2. Wave59 says

    In Commonwealth English, it is a small and generally sweet baked product that would be called either a cookie or a cracker in the United States, and a cookie (biscuit in Quebec) in Canada. In Newfoundland, the British term is used, whereas the American “biscuit” is virtually unheard of, and not a popular food item in the province. Biscuits in the United Kingdom and Ireland may be savoury (savoury biscuits are often referred to as “crackers”) or sweet, such as chocolate biscuits, ginger nuts, custard creams or the Nice biscuit. Although in Commonwealth Nations the term “cookie” may be synonymous with “biscuit”, a cookie is generally a softer baked product.

    • Karlynn says

      It contains no sugar, no hydrogenated oil, sometimes a little salt.

  3. Mary @ Delightful Bitefuls says

    Ohh, these look incredible delicious! Bookmarked!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

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