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Peanut Butter Oatmeal Cookies

March 2, 2010

peanut-butter-oatmeal-cookies.jpg

I love trying to figure out how to make recipes that would normally be considered "junk" food into nutritious snacks that you aren't afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run) but if I can come up with a version of a cookie that doesn’t include all of the nasty fillers and preservatives found in store bought brands, I’m making it homemade for my kids.

These Peanut Butter Oatmeal Cookies will have your little ones’ eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter -- great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!

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Peanut Butter Oatmeal Cookies  (Makes about 60 cookies)

  • Prep Time:5 minutes,
  • Cook Time: 10 minutes,
  • Total Time: 15 minutes,

Ingredients

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup agave nectar or 1/2 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 1 1/2 cup all purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
  3. 3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
  4. 4. In a separate bowl, combine all the dry ingredients and mix to combine.
  5. 5. Slowly add the dry ingredients to the wet and mix to incorporate.
  6. 6. Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.
  7. 7. Bake for 10-12 minutes.
  8. 8. Cool and serve.
  9. *Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.
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Comments






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  1. Jamie

    February 22, 2013 at 4:37 pm

    Reply

    I just made these, and to be honest, they are not my fave. They are very bland. It could be the type of honey used. I also started making my own peanut butter rather than the crap that is at the store that is loaded with sugar and trans fats. Hmm, maybe that’s the culprit.

  2. Stephanie @ Discovery Days

    February 15, 2013 at 10:49 pm

    Reply

    I just made these without the oatmeal so I could roll them into balls to make peanut blossoms! I added another half cup of flour and it worked really well! I also cut the bake time to about 7-8 min and the were perfect! I think that they are a little dryer then regular ones, but peanut butter cookies are sometime like that! Thanks for the great recipe! Healthy peanut blossoms! What could be better?

  3. melissa

    January 28, 2013 at 7:50 pm

    Reply

    just made these for the first time, and i’m impressed! they’re on the dry side while still being soft, so it’s easy for my 13-month old son to gum and chew them. they’re delicious without being overly sweet (i used honey in my recipe rather than agave). rather than cookies, they remind me of petit peanut butter scones. my son loves them, and they’re healthier than the creme sandwich cookies his grandparents like to sneak to him, so i’m sold!

  4. Mili Brooks

    December 4, 2012 at 2:17 pm

    Reply

    Made them today! Just eating them with a glass of milk with my 2 years old daughter. Delicious! she said. They came out soft and delicious. I made them with the crunchy peanut butter and you can taste the little pieces of peanuts! Thanks Catherine for these great recipies!

  5. Elle

    October 19, 2012 at 2:13 pm

    Reply

    Just to let everyone know …. I made these cookies omitting the oats completely, and not substituting with anything else! They turned out beautifully – and more importantly YUMMY!!

    So if you have an allergy, or your kids simply don’t like the texture of the oats – just leave it out! :)

  6. rimazat

    September 8, 2012 at 6:04 pm

    Reply

    Amazing, I am going to try these tomorrow with Almond butter. I love your recipes and have already pre-ordered your book. Your recipes helped me plan first foods with my eldest daughter who is a little younger than Kenya and I went on to use almost all the recipes with my other two babies too. They love to make everything with me in the Kitchen, it helps them learn new foods, how and what to combine them with and what they are good for. A great learning experience as well as delivious-oops I meant ‘weelicious’. All the best with the book, I knew from the start that you would do great.

    • catherine

      September 10, 2012 at 11:49 am

      Reply

      Awesome! And thank you sooo much!

  7. Laura Degnan

    September 7, 2012 at 11:18 am

    Reply

    Can you bake these and then freeze them?

    • catherine

      September 7, 2012 at 11:52 am

      Reply

      Yes! Place them on a baking sheet in a single layer in the freezer for about 30 minutes, then transfer to your preferred freezer-safe, air-tight container!

      • Laura Degnan

        September 7, 2012 at 12:04 pm

        Reply

        Great! My girls are eating them right now and repeatedly saying “Yum”
        I doubled the batch to freeze for school lunches. Thanks Catherine!

  8. Eileen

    May 7, 2012 at 7:56 pm

    Reply

    I made these two times with sunflower seed butter. Both times the cookies were too dry and crumbly; this makes for a super mess when kids are eating them. Oh well.

  9. Laura

    April 15, 2012 at 11:29 am

    Reply

    These were absolutely DELICIOUS!!! My 3 and 5 year olds, husband and I devoured them! I’ve never felt so good about a cookie. I used coconut oil, whole wheat pastry flour, and agave, and added chocolate chips. It’s the only cookie I’ve ever made with NO unhealthy sweetener, NO unhealthy flour, and NO unhealthy fat! I’m in love!!

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  14. Summer

    September 5, 2011 at 10:27 pm

    Reply

    when I make peanut butter cookies I give my son (2) a plastic potato masher, the kind that has the square opening, not the bended wire kind, and he makes the criss crosses for me.

  15. Jay

    July 27, 2011 at 5:58 pm

    Reply

    I would actually recommend using only 1 cup flour in this recipe instead of 1 1/2. This will give a moister cookie that doesn’t have a dry, floury taste and highlight the peanut butter flavor more (as well as the oatmeal flavor).

  16. Jessica

    May 3, 2011 at 7:38 am

    Reply

    Update: A friend informed me that agave nectar is sweeter than honey, so my husband may have liked the cookies better if I’d used agave rather than honey. I melted about 1/4 cup semi-sweet chocolate chips with a bit of butter and put a little “thumprint” of melted chocolate on top of each peanut butter cookie. After a night in a tupperware container, the texture and flavor was much improved! Enough so that I’m tempted to make them again…though DH still doesn’t think they’re sweet enough.

  17. Jessica

    May 1, 2011 at 11:28 pm

    Reply

    Okay, the yield on these is definitely off…maybe she meant a rounded teaspoon? I used my cookie scoop, and I got 28 cookies.

    I used raw honey and Adams 100% Natural Creamy Peanut Butter. The first pan I forgot to smoosh with a fork and baked 10 minutes. The second pan I crosshatched with a fork and baked 9 1/2 minutes. Mine were soft on the inside and crispy on the outside (on the verge of crumbly).

    I’m going to drizzle this batch with melted chocolate. If I had kids, I’d probably welcome the subtle sweetness of the original recipe, but my husband thinks they’re dry and not sweet, so I doubt I’ll make these again.

  18. Stacy Walls

    March 26, 2011 at 9:52 am

    Reply

    Made these yesterday, yummy! I just kept an eye on them and they came out soft and delicious :)

  19. anny

    January 19, 2011 at 12:23 am

    Reply

    Just thought I’d say I made these with almond butter the other day (doubled to use the whole jar as the almond butter itself was so stiff I could not mix in any of the oil so I just ended up heating it and adding it all and it mixed fine in the recipe). A little different consistency, but extremely yummy and not dry at all for us. It may have been all that oil in the almond butter! All four kids and the husband inhaled them, although at the same time, just a couple were filling.

  20. Erica

    December 12, 2010 at 3:10 pm

    Reply

    This was my 2nd time baking these cookies, I added mini-chocolate chips to the mix (for a more sweet treat for the holidays). My only issue is the cookies are fairly dry, and I tried to under-bake them so they wouldn’t dry out. Any advice so they’d be more moist? Thanks for the wonderful recipes!!

  21. tammy

    October 5, 2010 at 10:37 pm

    Reply

    Loved these cookies!! I did add 3/4 cup of milk chocolate chips, and they are the perfect sweet treat not so loaded with calories and junk! Loved the graham cracker recipe also, just a lot of work! Shared the labor with a mommy friend and we had a blast! Thanks for all your yummy ideas!

  22. Kristi

    October 3, 2010 at 4:58 pm

    Reply

    I usually buy the peanut butter that is just ground peanuts would this work or should I get jar peanut butter?

    • catherine

      October 4, 2010 at 6:23 pm

      Reply

      You would have to use smooth peanut butter – I use organic peanut butter. What is the consistency for the ground peanuts that you buy?

      • Kristi

        October 6, 2010 at 9:37 am

        Reply

        It’s pretty smooth although it has kind of a gritty texture and has small pieces of peanut that the grinder doesn’t completely make smooth.

  23. Jennifer

    August 31, 2010 at 11:04 am

    Reply

    Ok my second attempt at these… MUCH better! They’re delicious!
    My son said the same, until he encountered an oat. “ewww mommy I don’t like it!” and now he refuses to try them again.
    Can we chop up the oats so that they blend in better? Does that change the taste or consistency of the cookie?

    • catherine

      August 31, 2010 at 12:58 pm

      Reply

      It might change the consistency but I don’t think it will be a problem :)

      • Jennifer

        August 31, 2010 at 1:43 pm

        Reply

        thanks!! he’s gotten so picky about things lately, refuses to try anything new or what he thinks is weird. He ends up eating the same things every day and I’m desperate to find him something new to eat!!

  24. Jennifer

    August 22, 2010 at 3:52 pm

    Reply

    I just made a batch of these too and cooked them for 10 minutes and mine also came out very dry. I think I must have made them too big, because my batch only ended up with 18 cookies. They sort of crumble apart when we pick them up. Going to try again another day when I pick up more peanut butter! I did not use wax paper (didn’t have any on hand) and the bottoms burnt…. could this account for the dryness of the cookies as well?

    • catherine

      August 23, 2010 at 4:11 pm

      Reply

      Try baking them for 8-10 minutes, the bottoms should just be brown and not burnt. Your oven setting may be too high since every oven is different. Also, were they falling apart when they cooled completely? There is enough moisture in the cookies since it has both butter and peanut butter in them.

      • Jennifer

        August 24, 2010 at 9:45 pm

        Reply

        They crumbled when they had cooled down, I didn’t try to pick them up before that. I wonder if I got a measurement wrong somewhere because I couldn’t figure out why they would have done that. Hopefully my next attempt comes out better!

  25. Kristan

    August 16, 2010 at 2:16 pm

    Reply

    These turned out very dry, and I cooked them for 10 minutes. They boys did enjoy them though. For the next batch, I added about a Tbsp. of canola oil and some mini chocolate chips and reduced cooking time to 8 minutes. They were still very dry (I tend to like very chewy cookies).. Good flavor though.

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