Peanut Butter-Oatmeal Cookies

Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.
30 cookies (serving size: 1 cookie)


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1 cup regular oats
1 cup packed light brown sugar
1/2 cup dried sour cherries
1 cup natural-style chunky peanut butter (such as Smucker's)
3 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour


1. Preheat the oven to 375°.

2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.

3. Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.

4. Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.

Note: Nutritional analysis includes Sugars 9g.

Created date

May 2005

Nutritional Information

Calories 132
Fat 6 g
Satfat 1 g
Monofat 3 g
Polyfat 2 g
Protein 3 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 17 mg
Iron 1 mg
Sodium 49 mg
Calcium 10 mg