Peanut Butter Oatmeal Cookies


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I couldn’t resist this one. Peanut butter and oatmeal and a Sunday afternoon, it all just seemed like the right combination.

The recipe called for half a cup of butter and a full cup of brown sugar. I didn’t mess with the butter portion, but I did play around with the sugar, since the author of the recipe suggested that there was a lot of flexibility there. I ended up getting out the coconut palm sugar again (farewell little coconut trees) and using just under a cup. It added a nice dark, rich tone to the batter.

butter and coconut palm sugar

butter and sugar mixed

I added in the egg and vanilla.

adding egg and vanilla

I let the mixer do its work.

adding egg and vanilla

Then it was time for the peanut butter. If you have read other entries in this blog, you know how I feel about peanut butter. I tried very hard to stick to 1/2 cup, but I couldn’t resist keeping that little extra swirl on the top.

peanut butter

And I beat that into the mixture with devotion.

adding peanut butter

adding peanut butter

Then it was time for the dry ingredients. In a separate bowl, I whisked together whole wheat white flour, a pinch of kosher salt, and baking soda, then slowly added that to the batter, mixing gently.

adding dry ingredients

Once that was properly incorporated, I took the bowl off the stand and added the oats.

adding oats

I folded them in, then had a little fun with the zoom on my new camera.


batter close up

I suspect I was supposed to use a larger cookie scoop for these, but I only have one size, so I ended up with a lot of cute little cookie balls. (Cookie balls)

cookie balls

They were done at exactly 12 minutes. Dave kept trying to grab them off the cookie sheet, but I suggested that a mouthful of burning hot cookie might not be as appealing as it looked.

cookies ready

I gave them a few minutes on the pan, then moved them to a rack to finish cooling. At that point they were safe for eating. Optimal, perhaps.

cookies on rack

Dave agreed.

Dave with cookie

And while fussypants Juliet’s ultimate verdict on the cookies was a thumbs down, she still enjoyed posing with them.

Juliet with cookies

Nathaniel loved them, I love them, Dave loves them, and Juliet seemed to enjoy NOT loving them, so it all worked out for everybody. Also, they stacked nicely.



My version of Peanut Butter Oatmeal Cookies (adapted from What’s Gaby Cooking)


1/2 cup butter, softened
just under 1 cup coconut palm sugar (or brown sugar)
1 large egg
1 1/2 tsp pure vanilla extract
generous 1/2 cup smooth peanut butter
1 cup whole wheat white flour
1/2 tsp baking soda
1 pinch kosher salt
1 cup old fashioned oats


Heat the oven to 350 degrees and line some cookie sheets with parchment paper.

In a stand mixer, cream the butter & sugar until fluffy. Then add the egg and vanilla, and beat until well combined, scraping the sides of the bowl as you go.

Add in the peanut butter, and mix well.

In a separate bowl, whisk together the flour, baking soda, and salt. Then, still using the stand mixer, add to the batter, beating just until combined.

Remove the bowl from the mixer, and fold in the oats by hand.

Using a cookie scoop, scoop the cookies onto the baking sheet. Bake for 12 minutes, or longer if you want crispier cookies. Let them cool on the baking sheet for 2-3 minutes, then remove to a cooling rack.


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