By Christyna Mangum
Rolled Oats and Peanut Butter Cookie
10 steps
Cook:45min
Chef’s Notes
Cookies may take a little more or less time to brown depending on your oven.
For a quick snack, crumble cookies on top of ½ cup low-fat plain yogurt.
Updated at: Thu, 17 Aug 2023 03:17:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories242.1 kcal (12%)
Total Fat7.3 g (10%)
Carbs41.2 g (16%)
Sugars26 g (29%)
Protein4.3 g (9%)
Sodium61.4 mg (3%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
1banana
ripe
0.5 stickunsalted butter
1 cupgranulated sugar
½ cuppeanut butter
light brown sugar
packed
1egg
large
½ teaspoonvanilla extract
½ cupall purpose flour
½ cupwhole wheat flour
½ teaspoonbaking soda
2 cuprolled oats
Optional
Materials
Instructions
Step 1
Preheat oven to 375°F.
Step 2
Mash the banana with a fork.
Step 3
Cut butter in half. In a microwave-safe bowl, heat in microwave 10–15 seconds to soften. Be careful not to melt butter.
Step 4
In a large bowl, use a mixing spoon to blend butter, banana, and sugar.
Step 5
Add peanut butter and brown sugar. Continue mixing until completely combined.
Step 6
Add egg and vanilla. Mix until smooth.
Step 7
Add flours and baking soda. Mix until smooth.
Step 8
Stir in rolled oats. If using chocolate chips or raisins, gently stir in now.
Step 9
Scoop dough with a teaspoon. Shape into 1-inch balls. Place dough balls 2 inches apart on an ungreased baking sheet. Flatten dough balls by using a fork to make a criss-cross pattern on the cookies.
Step 10
Bake on middle rack of oven until cookies are lightly browned on bottom, about 8–10 minutes. Remove from oven. Let sit 5 minutes to firm up. Remove from tray.
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