Peanut Butter Oatmeal Cookies from Mazola®

4.4
(18)

Great for packing in a lunch.

16
16
16
16
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
60
Yield:
5 dozen cookies

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 cup old-fashioned oats

  • 1 teaspoon Argo® Baking Powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup peanut butter, creamy or chunky

  • ½ cup Mazola® Corn Oil

  • ½ cup butter or margarine, softened

  • 1 cup brown sugar

  • 1 cup sugar

  • 2 eggs

  • 2 teaspoons Spice Islands® Pure Vanilla Extract

  • 1 ¾ cups bittersweet or white chocolate chips (Optional)

Directions

  1. Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired.

  2. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.

Nutrition Facts (per serving)

132 Calories
7g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 132
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 74mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 2g
Calcium 14mg 1%
Iron 1mg 3%
Potassium 61mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.