Sunday, April 12, 2015

Peanut Butter Oatmeal Cookies Recipe

Weeks ago, my aunt gave me a bag of oats and forced asked me to bake something out of it. I immediately thought of making cookies, but I didn't settle easily on what recipe to try. It's like I was waiting for the perfect recipe to show up on my pin board. Then a few days ago, I recalled that I have a jar of peanut butter lying around the cupboard waiting to be used. I searched for a recipe where I can utilize both ingredients... and I'm glad I did!

They liked it SO MUCH because it's similar to the expensive cookies at coffee shops! Who would believe that there's only 7 ingredients in it? And if you'll scroll through my posts, you'll notice that I have a sweet tooth (I'm talking to you, KitKat Cake). This recipe is an exception. I honestly got surprised at first because it's just slightly less sweet than a normal cookie, yet there's only 6 tbsp of sugar in it! You would totally get fooled that there's a cup of sugar in it.

Look at that photo. At first, you wouldn't think there's oatmeal in it. Now look closer. Closer. Yes, zoom it in more. Would you believe that there's no flour in it? YES, it's a gluten-free cookie! Now I don't know about eating healthy (yet), but knowing that it's gluten-free yet tastes like a regular cookie makes the next bite guilt free.

Even the raw batter looks delicious! It looks like toffee candy, right? Don't be tempted to eat it raw, though. Keep in mind that it contains raw egg.

You know what seals the deal? It's a one bowl recipe!

1 pc. large egg
1 cup peanut butter* (room temperature) 
6 tbsp light brown sugar (packed)
2/3 cup oats (I used quick cooking oats)
1/2 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips

  1. In a medium bowl, beat the egg.
  2. Fold in the peanut butter and brown sugar.
  3. Add the oats, cinnamon, and baking soda. Still using a rubber spatula, mix slowly until everything is combined.
  4. Fold in the chocolate chips.
  5. Chill the cookie dough for 30 minutes.
  6. Preheat oven to 175C degrees. Line a baking sheet with silicone mats or parchment paper (both yields the same results).
  7. Scoop 1/2 - 3/4 tablespoon of dough, and drop into the baking sheet. You may opt to roll it a little bit before placing on the sheet, but keep in mind that the dough might be crumbly. If so, slightly squeeze it to avoid pieces from falling off.
  8. Gently press down the balls using the back of a spoon to flatten it a little bit. 
  9. Bake for 10 minutes. 
  10. Allow the cookies to cool for 5 - 10 minutes on baking sheet before transferring to a cooling rack.
Makes approx. 30 cookies (depends on Step 7)

Recipe adapted from Sally's Baking Addiction.

Tips for success:
* I used chunky peanut butter. The peanuts actually lessens the (already slight) sweetness of the cookie and adds more flavor to it. If you don't like peanuts, use creamy peanut butter.
* Use room temperature peanut butter. You might find it hard to mix in the dry ingredients if it was refrigerated.
* Be gentle when flattening the cookie dough. It might just stick on the spoon if there's too much pressure.
* If the cookie dough is too oily (because of the type of PB you used), blot the flattened cookie dough with a paper towel before placing in the oven.
* Do not skip step 10! The cookies are still baking after removing it from the oven. Removing it immediately makes the cookie crumble.


  1. Anything with peanut butter sounds good to me!! Love these large and in charge cookies!

    1. Believe it or not, I'm not so much a fan of peanut butter... But this cookie makes me think otherwise!!


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