Rolled Oats and Peanut Butter Cookies

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This recipe courtesy of Cooking Matters

Rolled oats and peanut butter cookies

Rolled Oats and Peanut Butter Cookies

4.34 from 3 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ripe banana
  • ½ stick 4 Tablespoons unsalted butter
  • 1 ∕3 cup granulated sugar
  • ½ cup peanut butter
  • 1 ∕3 cup light brown sugar packed
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking soda
  • 2 ∕3 cup rolled oats
  • ½ cup raisins or ⅓ cup chocolate chips optional

Equipment

  • Baking sheet
  • Fork
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Microwave-safe bowl
  • Mixing spoon
  • Sharp knife

Method
 

  1. Preheat oven to 375°F.
  2. Mash the banana with a fork.
  3. Cut butter in half. In a microwave-safe bowl, heat in microwave 10–15 seconds to soften. Be careful not to melt butter.
  4. In a large bowl, use a mixing spoon to blend butter, banana, and sugar.
  5. Add peanut butter and brown sugar. Continue mixing until completely combined.
  6. Add egg and vanilla. Mix until smooth.
  7. Add flours and baking soda. Mix until smooth.
  8. Stir in rolled oats. If using chocolate chips or raisins, gently stir in now.
  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.
  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.

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.