SEARCH

Oatmeal

olive oil peanut butter oatmeal cookies

by:
June  1, 2021
4.3
15 Ratings
Photo by petitbakes
  • Makes about 15 cookies
Author Notes

soft, chewy peanut butter oatmeal cookies made with olive oil which helps enchance the nutty flavor of the peanut butter. They'll become an instant favorite. —Fatimah Steele

Continue After Advertisement
Ingredients
  • 3/4 cup oats
  • 3/4 cup unbleached flour
  • 6 tablespoons brown sugar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 large egg
  • 2 heaping tablespoons peanut butter
  • 4 tablespoons olive oil
  • 1 tablespoon vanilla extract
Directions
  1. In a medium bowl combine the first six ingredients, give them a stir.
  2. In a separate bowl add in your egg, oil, vanilla and peanut butter, whisk until smooth.
  3. Add in your dry ingredients and stir with a wooden spoon until just combined.
  4. Chill for at least 15 mins. Shape into balls place on baking sheet and sprinkle with flaky sea salt. Bake at 350 for about 11 mins.
  5. Allow to cool for about 3-5 mins on the baking sheet, then transfer to cooling rack.
Tags:

See what other Food52ers are saying.

More Great Recipes

3-Ingredient Peanut Butter Cookies

Miso Peanut Butter Cookies With Sesame & Chocolate

Peanut Butter-Sesame Cookies

Peanut Butter Chocolate Chunk Cookies

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

15 Reviews

Write a Review
Lou R. March 5, 2023
This recipe was so off. I followed it to the letter, but these were dry and crumbly, and the olive oil was a bad idea. I ended up using three times the peanut butter to get them to hold together, and they took 15 minutes to cook. I’ve discovered I’m usually better off winging it rather than following Internet recipes. Sorry, but this one is a miss.
Denise July 19, 2022
I made a few changes, but think I generally stuck with the basics of the recipe, and these were so good. Very difficult to stop eating these gems! We're calling them magic cookies. Thanks for the recipe! (Changes: 1/4 cup of my flour was buckwheat, I added a little nutmeg, I used 3 tbsp. aquafaba in place of an egg, I used vanilla paste instead of extract, and added some crystallized ginger chips I had on hand, a couple tablespoons or so.)
SamK March 2, 2022
Nice flavor and texture. Easy to put together. Will be a frequent treat.
Jason February 6, 2022
Cookies were "ok". Given they are sort of healthy, I've had worse. A few things of note though.
1. Instead of making users negotiate 6T of oil, why not just say 1/4cup and 2 T or a 1/4C and a half? This goes for the brown sugar AND oil. By weight would be best.

2. Chill? Does chill mean refrigerator or freezer? Makes a difference

When using new recipes it sure helps us when it's uber specific so we don't have to interpret things and screw it up, potentially netting us a less-than-desired result which could then mean a poor review.
catalinalacruz July 19, 2022
The recipe doesn't call for 6 T of oil. As for the brown sugar, its easy enough to convert 6 T to 1/4 cup plus 2 T if that is how one prefers to measure.

Chill? That never means the freezer.

These are dang good cookies. Unfortunately, there is a huge variety of peanut butter and the quality one uses can make a cookie great or not. The same goes for olive oil.
catalinalacruz September 30, 2021
If you find the dough too dry, add a tablespoon of milk. It already has plenty of oil in the recipe, both from the olive oil and peanut butter, so no need to add more oil.
These are the BEST cookies. They're so good, I always double the recipe. Sea salt flakes on top really makes them pop!
coco February 18, 2021
I enjoyed this healthy feeling cookie. It’s simple and comforting. For anyone who found the batter a little dry, I subbed honey (in equal portion) for the brown sugar. This with my natural peanut butter made the batter very easy to deal with and mix. Thank you for sharing this recipe!
Angelica April 1, 2020
The first time I made this it was perfect! I added cardamom for some zest and dark chocolate chunks, because why not! The second time however- it was so crumbly it barely held together. I blame dry peanut butter! I should have added an extra egg white so it could hold itself together.
Valerie F. January 4, 2020
This is my favorite cookie recipe! Due to food allergies I have to leave out the cinnamon and sub oat flour for the regular flour and they still turn out amazing! Thank you!
Laura R. May 26, 2018
Followed the recipe exactly. The salt on top is necessary. These were yummy straight out of the oven while warm.
AntoniaJames February 1, 2018
These look great! Must try. ;o)
Laurel T. December 25, 2017
We loved these. The salt is a MUST. I had to add quite a bit more olive oil than called for. My mixture was too dry. But, the end result was great. Heart healthy!
Oat&Sesame August 24, 2019
I also had to add extra olive oil - the dough was very dry.
jalapeno May 18, 2017
just fyi, the 7th ingredient is the egg
jalapeno June 16, 2017
This is my third time making them. Greatly satisfying for cookie taste, but with a sophisticated olive-oil induced deepness. (I've added dark chocolate chunks a couple times without changing anything else and it works great)