Whole Wheat Peanut Butter Oatmeal Cookies

READY IN: 32mins
Recipe by Roosie

I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don't tell anyone. ;-)

Top Review by Chef Lanibobonnie

I made this exactly as written and had problems with the cookie being so crumbly it was difficult to pick up or hold. I used extra crunchy natural peanut butter and slow cooking oatmeal so I am not sure if that could have helped in creating the problem, also it was a tad under sweetened for me and I usually prefer them that way. The addition of dried fruit or chocolate chips would have helped with that. All in all...they all disappeared!

Ingredients Nutrition


  1. In a large bow combine the softened margarine and peanut butter.
  2. I measure the peanut butter by packing it tightly into a metal measuring cup.
  3. Then I scrape it out with my fingers.
  4. Add the sugar or Sucanat and the egg to the bowl.
  5. Mix it up really good until it is smooth, fluffy and glossy.
  6. I do this with a wire whisk.
  7. You could use a big spoon if you prefer.
  8. Add the vanilla and stir it in a little.
  9. Add the salt, baking soda, oatmeal, and flour.
  10. Stir it all up really well.
  11. You need a spoon to stir in the dry ingredients.
  12. A whisk just won't work for this part because the batter is so thick.
  13. Drop the dough by spoonfuls onto an ungreased cookie sheet.
  14. These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
  15. Bake at 350°F for about 12 minutes.
  16. Half a cup of chocolate chips may be added to the batter if desired.

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