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Home » Food » By Country or Region » North America » America » Whole Wheat Peanut Butter Oatmeal Chocolate Chip Cookies

Whole Wheat Peanut Butter Oatmeal Chocolate Chip Cookies

March 6, 2013 by Kimberly Killebrew · 16 Comments

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Cookies 11 sm

I wanted to make a slightly healthier snack for my little ones today (and my big one) and these cookies were the result.  Enjoy them with a glass of milk!

I made some of the using the traditional peanut butter cookie criss-cross method (pressing them down with a fork) and left some in a ball without pressing them down with the design.  The ones left in a ball before baking were softer and chewier (a consistency which is more challenging to achieve with whole wheat cookies), and the ones pressed down with the criss-cross design were crunchier.  So, depending on which cookie texture you prefer, choose one of these methods accordingly.

5.0 from 1 reviews
Whole Wheat Peanut Butter Oatmeal Cookies
 
Print
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Cookies
Serves: 24 cookies
Ingredients
  • ½ cup unsalted butter, at room temperature
  • ¾ cup brown sugar
  • ½ cup natural, unsweetened peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cups rolled oats
  • ¾ cup whole wheat flour
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat the oven to 350 F.
  2. Add the butter and sugar to a large mixing bowl. Using an electric mixer, cream the butter and sugar for about 3 minutes, until fluffy and lighter in color. Add the peanut butter and mix until combined. Add the egg and vanilla and mix until combined.
  3. In a separate bowl, sift the flour, salt, baking powder and baking soda and stir to combine. Stir in the oats. Gradually add the flour/oat mixture to the sugar mixture, using a wooden spoon to stir just until combined. Do not over-stir.
  4. Scoop the batter by the tablespoon to form 1-inch balls and place them on a cookie sheet. Press down on each one with a fork to create a criss-cross pattern.
  5. Bake for 10 minutes. Remove from the oven and allow the cookies to sit for 2 minutes on the baking sheet before transferring them to a wire rack to cool.
3.2.1753

 

Cookies 14 sm

Also try these Mega Healthy Peanut Butter Cookies!

healthy peanut butter cookies recipe whole wheat grains honey flaxseeds wheat germ oat bran coconut oil

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16 Comments →

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16 Responses

  1. Martina says

    April 12, 2020 at 8:19 am

    How sweet are these? Could I cut some of the sugar and still make ‘cookies’?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 12, 2020 at 8:43 am

      Hi Martina, the sweetness level is similar to an average chocolate chip cookie. You can certainly cut back on the sugar if you wish or use an alternative sweetener.

      Reply
  2. Dave Bronx says

    December 3, 2017 at 1:36 pm

    Darn these are good, horrors to some of you but, I used a commercial chunky peanut butter and instead of butter used coconut oil. Best peanut butter cookies ever and I almost feel like I’m doing myself a favor by making and eating them. Oh and I substituted dried cranberries of which I have a dearth of for the chocolate chips. Try it, you’ll like it.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 3, 2017 at 3:09 pm

      Fantastic, Dave, thank you! I regularly use coconut oil in baking too, I love the flavor and texture.

      Reply
  3. knbj says

    May 7, 2015 at 7:39 pm

    This is pretty much my current favorite cookie recipe. I even messed around with it a little bit in an attempt to turn them into lactation cookies. Here’s my story: https://knbj.wordpress.com/2015/05/06/a-new-moms-guide-to-making-lactation-cookies/

    Thanks for a great recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 7, 2015 at 7:44 pm

      So glad you like them and thanks for the feedback!

      Reply
  4. Confessions of a Real Food Mom says

    January 24, 2015 at 6:46 pm

    Yum! These are super tasty, easy, and quick! Since we don’t really use refined sugar in our house on a regular basis, these seem like an extra special treat with brown sugar in them.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2015 at 6:59 pm

      Thank you, I’m glad you enjoyed them! We don’t use refined sugar much in our home either and when we do I at least try to make the item somewhat healthier by using whole grain flour and avoiding vegetable oils. But there are times when we indulge a little, and that’s okay! :)

      Reply
  5. Kristen says

    October 11, 2013 at 2:04 pm

    Does this dough freeze well?

    Reply
    • The Daring Gourmet says

      October 11, 2013 at 2:14 pm

      Hi, Kristen – yes, absolutely!

      Reply
  6. Madelaine says

    June 9, 2013 at 11:54 pm

    Could you do this cookie with coconut oil?

    Reply
    • The Daring Gourmet says

      June 10, 2013 at 7:53 am

      Hi Madelaine! Absolutely! The texture will be a little different, but the flavor will be wonderful. I also used coconut oil in the following recipe and it tastes marvelous: http://www.daringgourmet.com/2013/04/10/mega-healthy-peanut-butter-cookies/

      Reply
  7. Nathaniel says

    May 23, 2013 at 4:36 pm

    I just made these cookies yesterday, they are DELICIOUS! Thanks for the recipe! :)

    Reply
    • The Daring Gourmet says

      May 23, 2013 at 8:53 pm

      Thanks so much for making them, Nathaniel, and for your feedback!

      Reply
  8. Anonymous says

    May 9, 2013 at 7:05 am

    I substituted almond butter and they came out amazing! Thanks.

    Reply
    • The Daring Gourmet says

      May 9, 2013 at 7:38 am

      Yummy!! Thanks for the feedback!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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