Indulge in a delightful journey of flavors with our collection of lower-fat peanut butter oatmeal cookies recipes! These wholesome treats are a perfect blend of nutrition and taste, catering to your sweet cravings without compromising your health goals. Each recipe offers a unique twist on the classic cookie, ensuring that there's something for every palate. From chewy and gooey to crispy and crunchy, these cookies promise an unforgettable experience with every bite. Whether you're a seasoned baker or just starting, our easy-to-follow instructions and detailed ingredient lists guarantee a successful baking adventure. So, preheat your oven, gather your ingredients, and let's embark on a culinary expedition that will leave you craving for more!
Check out the recipes below so you can choose the best recipe for yourself!
FLOURLESS PEANUT BUTTER OATMEAL COOKIES
Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
- Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
LOWER FAT PEANUT BUTTER OATMEAL COOKIES
I worked on recipe #26766 to lower the fat and increase the healthfulness, They turned out nice - you could eat them for breakfast and not feel guilty. Note: Food process 1-1/4 cups or quick oats to make 1 cup oat flour (ingredient below).
Provided by Chuck_Roast
Categories Drop Cookies
Time 25m
Yield 32 Cookies, 32 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a mixing bowl, add butter, shortening, sugars, honey, and peanut butter. Use the whisk attachment and mix/beat well,.
- 2. Add egg and vanilla and whip until fluffy.
- 3. Whisk together wheat flour, oat flour, baking soda, and salt. Add slowly to wet ingredients until just incorporated.
- 4. Use a spatula and incorporate the quick oats.
- 5. The dough will be slighly sticky. Refrigerate for an hour to make it handle more easily.
- 6. Preheat oven to 350°F.
- 7. Roll into about 30-36 balls and bake for approx 12-15 minutes - they can brown nicely and still not become crispy.
REDUCED FAT PEANUT BUTTER COOKIES
Make and share this Reduced Fat Peanut Butter Cookies recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 40m
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
- In medium size bowl, mix flour,baking soda, and salt.
- In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
- Add sugar; beat 2 minutes.
- Beat in egg, milk and vanilla.
- On low, beat in flour mixture.
- For each cookie, roll about a tablespoon of dough into a ball.
- Place balls on sheets, 2 inches apart.
- With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
- Bake 12 to 14 minutes.
LOW-FAT OATMEAL COOKIES
These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.-Kathleen Nolan, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts :
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use old-fashioned oats. These will provide a chewier texture than quick oats or instant oats.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
These lower fat peanut butter oatmeal cookies are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect peanut butter oatmeal cookies every time. So next time you are craving a sweet treat, reach for these cookies instead of a store-bought option. You won't be disappointed!
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