Peanut Butter-Oatmeal Cookies – a delicious recipe with flour, rolled, baking soda, salt, light brown sugar, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Combine flour, oats, baking soda, and salt in medium bowl.
3
Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy.
4
Add peanut butter, and beat until well combined.
5
Stir together 5 Tbs.
6
water and egg replacer powder in measuring cup.
7
Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
8
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined.
9
Scoop 1-Tbs.
10
dollops of dough 3 inches apart on ungreased baking sheet.
11
Flatten dough balls to 1/2-inch thickness with fingers.
12
Bake 12 minutes, or until cookies are golden brown and dry on top.
13
Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
909
kcal
Calories
39
g
Fat
124
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups unbleached flour, 1/2 cup rolled or old-fashioned oats, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.
Yes, Peanut Butter-Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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