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This recipe courtesy of Cooking Matters

Rolled oats and peanut butter cookies

Rolled Oats and Peanut Butter Cookies

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 18


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


  • 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


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


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.
JPMA, Inc.