Whole Wheat Peanut Butter Oatmeal Cookies

Submitted 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. ;-)"

 

• Ready In: 32mins
• Ingredients: 9
• Yields: 2 dozen
• Serves: 12

ingredients

• 1⁄2 cup margarine, softened
• 1⁄2 cup peanut butter
• 3⁄4 cup brown sugar
• 1 egg
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 1⁄4 cups rolled oats
• 3⁄4 cup whole wheat flour

directions

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.

Reviews

[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!

 

[Joyful Apprentice]

Fantastic! Easy to make, and you would never know they were whole wheat. Crispy on the edges and soft in the middle. I also like more peanut butter so I used 1/4 cup margarine and 3/4 cup peanut butter. I couldn't stop my 2 1/2 year old (who normally won't eat oatmeal or peanut butter) from eating the batter! Thanks for a great whole wheat recipe! Will definately be making these again.

 

[mandmsmommy]

These cookies are amazing! A huge hit with the whole family. Thanks!

 

[sumashi]

GREAT RECIPE!! Friends loved it. I did 1/4 peanut butter and 1/4 nutella and it was really good. The cookie stayed soft, even after a few days. The oats gave the cookie a good texture. I used quick oats and butter instead of margarine.

 

[butterscotchgirl]

delicious flavor! not overly sweet is nice. i added raisins and butterscotch chips. thanks for posting!