Peanut Butter Oatmeal Cookies From Mazola Recipes

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EASY PEANUT BUTTER OATMEAL COOKIES



Easy Peanut Butter Oatmeal Cookies image

This easy oatmeal cookie recipe is 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

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER OATMEAL COOKIES FROM MAZOLA®



Peanut Butter Oatmeal Cookies from Mazola® image

Great for packing in a lunch.

Provided by Mazola

Categories     Mazola®

Time 25m

Yield 60

Number Of Ingredients 13

2 ½ cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon Argo® Baking Powder
½ teaspoon baking soda
½ teaspoon salt
1 cup peanut butter, creamy or chunky
½ cup Mazola® Corn Oil
½ cup butter or margarine, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons Spice Islands® Pure Vanilla Extract
1 ¾ cups bittersweet or white chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired.
  • Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 16.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 73.5 mg, Sugar 7.3 g

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