peanut butter oatmeal cookies

Does anyone have a recipe for peanut butter oatmeal cookies?

  • Posted by: Erica
  • December 4, 2013


Erica December 8, 2013
Thank you all! I made the cookies and have been enjoying them over the past few days. I did use sunflower seeds, but need to mention that not only is a raw nut in a baked good a terrible thing, but so is an old nut. Next time, I won't be using sunflower seeds past their prime. Also, I'll definitely add the extra egg next time and let the batter sit. I only used 2 eggs, and baked the cookies immediately after mixing. While still yummy, they are a bit too dry. Again, thank you!!!
Shuna L. December 6, 2013
I strongly suggest adding sea salt or kosher salt to this recipe. Add salt to taste or start with 3/4 teaspoon.
I would also suggest a different order for mixing:
cream butter & sugars, add salt & vanilla extract, cream in peanut butter. Add eggs, one at a time, mixing well after each addition.
In another bowl add all your dries and stir to make an evenly distributed mixture.
Add all dries to sugary-butter mixture JUST until combined.
IF you plan on baking the cookies any number of days after you make the batter, add an extra egg to the batter - oats are notioriously thirsty and make for a drier cookie, but a more tender oat, once mixed.
If you plan on adding sunflower seeds or walnuts or peanuts, please toast them in a low oven first (300F for at least 10 minutes), because a raw nut in a baked good is a terrible thing.
ZombieCupcake December 4, 2013 She has some fun and unique recipes.
AntoniaJames December 4, 2013
There is at least one such recipe on this site, but this one, with chocolate chips, instantly became a family favorite here. It's from the back of Trader Joe's old fashioned oats.
I've considerably edited it, so I doubt there are any copyright issues:
¼ cup butter, room temperature
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 cup (254 grams) peanut butter
3 cups (240 grams) rolled oats
½ cup sunflower seeds or chopped walnuts
6 ounces chocolate chips

Heat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar and butter; beat until creamy.
Add eggs, vanilla and baking soda; mix well.
Add peanut butter and beat to combine.
Stir in remaining ingredients.
Place spoonfuls of dough on lightly greased cookie sheets 2” apart.
Bake 10-12 minutes until lightly browned around the edges.
Remove from the oven, let cool for about 2 minutes on the cookie sheet, and then place on a wire rack until completely cool.

Adapted from a recipe on the bag of Trader Joe’s rolled oats: “Gluten Free Oatmeal Cookie Recipe”
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