Peanut Butter-Oatmeal Cookies

Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Cholesterol: 17mg
  • Iron: 1mg
  • Sodium: 49mg
  • Calcium: 10mg

Ingredients

  • 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

Preparation

  1. 1. Preheat the oven to 375°.
  2. 2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.
  3. 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. 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.
  5. Note: Nutritional analysis includes Sugars 9g.
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