When you want a treat but you don’t want to waste calories, you will definitely want to make these delicious Peanut Butter Oatmeal Cookies!
My New Year’s resolution was to make healthier life choices, but in small, manageable places. The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.
What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one. I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!
Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!
That’s a snack I can feel good about giving my kids and treating myself to!
If you’re not into raisins and chocolate chips, consider substituting the following:
You could also substitute agave or maple syrup for the honey. Super easy substitution to make!
I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!
Peanut Butter Oatmeal Cookies
Yield: 1 dozen
Prep Time: 1 days1 hour
Cook Time: 13 minutes
Total Time: 1 days1 hour13 minutes
2 large bananas , mashed
1/2 cup creamy peanut butter (I used all-natural Jif)
2 large eggs
2 Tbsp pure honey
1 1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 tsp baking soda
3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
1/4 cup steel cut oats
1/2 cup raisins
1/4 cup dark chocolate chips
In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey, and vanilla until combined.
Add the oat flour and baking soda and fold together until no more flour can be seen.
Pour in the steel cut oats, raisins and chocolate chips and fold together.
Cover with plastic wrap and chill overnight.
When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
Using an ice cream scoop with a 1/4 cup serving, scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
Cool on the baking sheet for 10 minutes before removing to wire rack.
This is a guest post from Roxanna at The Red Eye Baker. Roxanna has been helping me behind the scenes with blog maintenance and I’ve been helping her learn to be a better food blogger. You can see all of Roxana’s recipes here!
Happy September! I love the fall… the changing leaves, the crisp air, only needing a light jacket or your favorite sweater, and PUMPKINS! While I haven’t broken out the pumpkin recipes just yet, with back-to-school time also here I decided to share some yummy oatmeal goodness.
Over the summer I was feeling a bit lazy when it came to baking. That’s actually pretty typical for me. Even though I live in the Midwest, our summers do get hot and often when I do turn on the oven in July or August next thing I know the A/C seems like it never shuts off. LOL Anyway, my mom gave me a homemade sour cherry filling that she made and at the same time my nephew’s birthday was coming up. Since I was free from cake making duty, I just wanted to make something simple (again… I was feeling lazy). I had made these bars before, but never with a fruit filling. All of a sudden it dawned on me how many different ways I could make them. And yes, I can’t believe the inspiration never hit me sooner. I just may have to write a post about the different variations I come up with, but we’ll save that for later. ;)
Now here we are in September. My munchkin #1 started 5th grade and munchkin #2 is in 2nd grade! <sigh> When we were talking about packing lunches again and what they wanted in them, my daughter asked “Mom, can you make those cherry chocolate chip bars you made for my cousin’s birthday?” How could I refuse! I highly recommend using sour cherries for the filling. It balances nicely with the chocolate and the sweetness in the oatmeal mixture. And let’s not forget this is an easy recipe… perfect for when you’re not feeling overly ambitious in the kitchen. ;)
Preheat the oven to 350 degrees and lightly spray a 9 x 13 rectangular baking pan with non stick cooking spray.
In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Mix well and add the melted butter. Stir to combine all the ingredients. The mixture should be crumbly, but evenly coated by the butter.
Reserve 1 cup of the oatmeal mixture and press the remainder evenly into the pan. Bake for 15 minutes.
Combine the chocolate chips with the reserved oatmeal mixture.
Once the bottom crust has baked for 15 minutes, remove from the oven. Spread the sour cherry filling evenly over the top, then sprinkle with the oatmeal chocolate chip topping.
Bake for 15 to 18 minutes or until the top is golden brown and bubbly.
Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!
I think Betty Crocker was on to something with these cookies. I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before. The recipe comes from my favorite cookie cookbook… Betty Crocker’s Cooky Book circa 1963. I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.
Not this time.
This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique. A cookie I had never seen before on Pinterest or other blogs. I’m certain I found just that with these cookies. These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah. Rolled and cut oatmeal cookie dough?
Yup. You read that correctly.
Have you ever rolled and cut oatmeal cookie dough before? Because I certainly haven’t. Surprisingly, this dough rolled very easily, just needed a lot of flour on the counter so it didn’t stick. The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie. It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.
These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.
Try them, you won’t be disappointed!
Roll and Cut Oatmeal Cookies with Pumpkin Filling
Yield: 18-20 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup light brown sugar, packed
3/4 cup shortening, cubed
1/4 cup molasses
1 cup quick oats
1/4 cup Sugar in the Raw, for garnish
1 cup pumpkin puree (NOT pumpkin pie mix)
1/2 cup sugar
1 tsp pumpkin pie spice
In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.
Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
In the bowl of your stand mixer, combine the flour, salt and baking soda.
Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
Add the oats and mix until evenly distributed.
Roll dough out 1/8" thick onto a lightly floured board. Cut with 2 5/8" round cutter. Place half the rounds on the prepared cookie sheet.
Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
Using your index finger, press the edges closed to seal.
Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
Immediately remove the cookies to a wire rack to cool.
The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.
Yup… pumpkin season is in full swing. There are bazillions of pumpkin recipes floating around the internet. So many that honestly, I’m kinda over the pumpkin craze already.
*gasp* I know. OVER PUMPKIN?!?! How can that be?
I think it’s because I just am not in-love with any of the recipes I’ve been coming across. No real desire to bake anything pumpkin just for the sake of baking it.
Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER! Seriously… this cookie is so good, I may have eaten 4 straight off the pan. The great thing about this cookie – it’s versatile. The mix-ins could be anything you wanted. White chocolate, nuts, craisins… the possibilities are endless.
I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice. The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.
And really… you should make them. Like, now.
Pumpkin Oatmeal Cookies
Yield: 2 dozen cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
2 cups + 1 Tbsp flour
1 tsp baking soda
1 Tbsp round cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups quick oats
1 cup unsalted butter
1/3 cup unsulphured molasses
3/4 cup dark brown sugar, lightly packed
1/2 cup sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla
1/2 cup raisins
1 cup Gharidelli 60% cocoa chocolate chips
Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
Add the egg, pumpkin puree and vanilla and whisk until combined.
Pour the wet mixture into the dry mixture and fold until no more dry is left.
Add the raisins and chocolate chips and fold until combined.
Let dough rest for 10 minutes.
Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
Bake for 12-13 minutes.
Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
Over the weekend, my husband left for his 3rd deployment… this time he’s in Afghanistan. I usually say that baking is my therapy… but to be honest, nothing but time is going to help me feel better about the love of my life leaving me to fight in a war that I don’t even understand.
So today, another one of my amazing blogger friends, Rachel of Rachel Cooks, has stepped to help me out and has made you the most delicious looking glazed oatmeal cookies I’ve ever seen. Rachel has so many delicious recipes on her blog, Rachel Cooks, that include everything from appetizers and pasta to desserts and even baby food!
Here are a few of my favorite recipes from Rachel…
A HUGE THANK YOU goes to Rachel for these awesome cookies! Thank you so much for sharing your time and recipe with my readers!!
Hi everyone, I’m Rachel from Rachel Cooks and I’m so happy to be here helping out Betsy. My blog is all about family-friendly food that is easy to prepare and even easier to eat and enjoy. I’m a stay at home mom of two, so easy meals…well, they’re important, because without them, we wouldn’t eat. Want to know more about me? Head on over to my site and find out what food I’m obsessed with, where my husband proposed to me, what I went to school for and more.
Today I made these soft and chewy glazed oatmeal cookies that I cannot say enough good things about. The spicy cinnamon in these makes them perfect for the upcoming fall months. (Can you believe it is fall already?! How is that possible?)
The sweet icing on top gets that crunchy outer layer that I just love. These freeze great too…and I may or may not know how they taste straight out of the freezer. I added some whole wheat flour in these to give them extra nutritional value but also to make them extra chewy. I personally love what whole wheat flour does for a cookie, plus it’s better for you. Win-win! One other note — if you can help it, use freshly grated nutmeg not pre-ground nutmeg. Do it once and you’ll never go back — I promise. All you need is a microplane and nutmeg. Best smell and taste ever, so worth the small extra step it requires.
Simple to make, and even my husband loved these. He’s not a big oatmeal cookie fan. He prefers chocolate chip cookies. So traditional…unfortunately for him, he’s married to a food blogger that likes to try new things constantly. But…I try to keep some frozen chocolate chip cookie dough stocked in the freezer for him. He deserves it…and every so often, I might eat one too.
Glazed Oatmeal Cookies
Yield: 3 dozen cookies
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
These Old Fashioned Iced Oatmeal Cookies are spiced with cinnamon and nutmeg, and are the perfect way to usher in fall.
for the cookies
1 and 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly ground (grated) nutmeg
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
for the icing
2 cups powdered sugar
3-4 tablespoons milk
Add oats to a food processor and pulse until partially ground. In a mixing bowl, mix together oats, flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
Using a stand mixer and paddle attachment, whip butter and sugars until pale and fluffy (about 3 minutes). Add in eggs one at a time until incorporated. With mixer on low, add in vanilla and then gradually add in the dry ingredients and mix until just combined, scraping bowl as needed. Place dough in fridge for at least 3 minutes or up to 24 hours.
When ready to bake, preheat oven to 350 degrees F.
Scoop dough by heaping tablespoons and roll (roughly) into a ball. Place on a parchment or silpat lined baking sheet and bake for 11-12 minutes. Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
In a large shallow bowl, whisk together powdered sugar and milk. Add enough milk so that you’re able to dip the cookies in and have the icing stick to the cookies. It should be thick...but not too thick. Dip top of cookies in icing and return to baking sheet. Allow icing to set before storing in an airtight container.
(Every recipe I share on my site is followed by “Verdict, Husband’s take, Changes I would make, and Difficulty” to give you a little more information about the recipe, I’ll do the same here!)
Verdict: Loved these and will definitely be making them again. Husband’s take: I think he was surprised by how much he enjoyed these cookies. He loved them with coffee. Changes I would make: None. Difficulty: Easy!
Thanks so much for having me, Betsy! My thoughts and prayers are with you and your family as your husband deploys. Thank him for his service, and thank you for your sacrifice.
When Amanda at i am baker put out the call for bakers to participate in her “Desserts for the Deserving” program, I knew I had to be involved.
Desserts for the Deserving was established in 2011 with the sole purpose of bringing people joy. It is a non profit movement where bloggers, bakers, crafters, and all forms of creative people offer up time and resources to bring strangers joy.
This year I was pared up with an extraordinary woman. Here’s what her sister shared with us and why she nominated her to be a recipient of “Desserts for the Deserving.”
“I would like to nominate my big sister, (name omitted for privacy). She is a nurse in the NICU and as is her nature, ALWAYS cares for others. Our father passed away 3 years ago and she was there when he was slipping away. She used her medical expertise and cool head to perform CPR until the EMS arrived. He never regained consciousness, but he survived for another 24 hours which allowed our mother, me and our 3 brothers to say goodbye and be together when he died. I will be forever grateful for that. Unfortunately, last year her marriage of 25 years ended and she is now in the middle of a heartbreaking divorce. It saddens me beyond belief because she deserves every happiness. She is my daughter’s godmother, my sister and my best friend. I want her to know she is cared about and thought of every day. Getting an unexpected surprise in the mail would make her day I know!”
So, I am pleased and honored to be sending a care package full of these cookies. I wanted to make her a cookie that would travel well all the way from where I am, Germany to where she is back in the USA. A big cookie full of yummy chocolate would do the trick!
These Monster Cookies have chocolate chips, butterscotch chips, M&Ms, oatmeal and peanut butter. Can’t get much better than that.
I really hope that she enjoys these cookies! (If she doesn’t… she can send them back cause I know a 12 year old who will eat them! hehe)
To learn more about “Desserts for the Deserving” and how you can nominate someone or get involved as a baker… check out the i am baker blog or “Desserts for the Deserving” on Facebook!
Thanks to AMANDA at i am baker for putting this amazing project together! It’s such a great thing to see the blogging, baking and crafting world come together to bring others joy <3.
1 1/2 cups creamy peanut butter
1 cup light brown sugar, packed
1 cup sugar
8 Tbsp unsalted butter, room temperature
3 eggs, room temperature
1 Tbsp vanilla
4 1/2 cups quick cooking oats
2 tsp baking soda
3/4 cup chocolate chips
3/4 cup butterscotch chips
1 cup M&M's
Preheat oven to 350 F degrees. Line cookie sheet with parchment paper and lightly spray with cooking spray.
In the bowl of an electric mixer, cream together the butter and peanut butter. Mix in the sugars and cream on high until smooth.
Add the eggs one at a time. Mix well after each addition.
Mix in the vanilla.
In a large bowl, whisk together the baking soda and the oats. On medium speed, mix in the oats. Scrape the bottom of the bowl to ensure all the oats get combined.
Fold in the chocolate chips, butterscotch chips and M&M's.
Scoop 2 in balls of dough onto baking sheet. For more uniform cookies, roll dough in your hand gently to form a ball.
Bake for about 10 minutes or until edges begin to brown and cookies begin to look set in the middle. Don't over bake!
Cool on pan for about 1 minute before removing to a wire rack to cool completely.