Bonnie’s Oatmeal Peanut Butter Cookies

Today’s recipe is from a reader named Bonnie who sent it to me with a note saying the cookies were her husband’s favorite. An endorsement from a family member is always a good thing, but what I really liked was the fact she used healthy ingredients. Instead of butter she used oil, in place of white flour is whole wheat pastry, and the cookies are packed with oats, nuts and dried fruit. It’s not a low calorie cookie, but a delicious one with some nutritional value.

oatmeal cookies

I baked a quick batch this morning using Central Market natural style peanut butter. Instead of walnuts and dried cranberries, I used cashews and cranberries in half the dough and dark chocolate chips and peanuts in the other half. Both version were great. Cookies made with oil sometimes have a light, crispy, texture and these did — mostly around the edges. They weren’t at all “healthy” (in the yucky sense) tasting and I’d be happy to serve them at just about any gathering. Thanks for the recipe, Bonnie!

5.0 from 1 reviews
Bonnie's Oatmeal Peanut Butter Cookies
Prep time
Cook time
Total time
A relatively nutritious cookie made with peanut butter, oats and nuts.
Recipe type: Cookies
Serves: 36
  • Bonnie’s Peanut Butter Oatmeal Rounds
  • 3/4 cup Canola oil (I used regular vegetable oil)
  • 3/4 cup peanut butter
  • 1 cup dark brown sugar (I used light)
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup whole wheat pastry flour
  • 2 cups old fashioned oats
  • 2/3 cup chopped cranberries (or chocolate chips)
  • 2/3 cup chopped walnuts (or any other nut)
  1. Preheat oven to 375 and have ready a couple of ungreased baking sheets.
  2. Beat together oil & peanut butter -- I did this with a spoon rather. Add sugars, baking powder,
  3. soda, salt & cinnamon. Beat in eggs & vanilla. Stir in flour; then stir in oats, cranberries
  4. and nuts.
  5. Drop by rounded teaspoonfuls' or level tablespoons onto the ungreased baking sheets and bake at 375 for 8-10 minutes or until lightly browned.
  6. I haven't baked all my dough yet, but the yield is probably around 36 cookies.
If you use a natural peanut butter or one that's slightly runny, you may need to chill the dough just enough so that it holds its shape when scooped.

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  1. says

    I had been planning on doing PB cookies this weekend for a party, but I also wanted to make some oatmeal raisin cookies for myself. Now I’m conflicted. I don’t want to bring untested cookies to a party, but this seems like the best of both worlds and I feel compelled to make them :).

  2. says

    These look really good and I like the idea that they have some food value other than calories. I’m not sure what I think of the cranberry peanut butter combo, but I like the idea of the peanut butter and raisins or chocolate + nuts.

  3. says

    Adam, try them out! You can make a half batch. Plus you don’t even have to pull out the electric mixer. I used a fork.

    Sue, the cranberries sounded strange to me, but peanut butter goes with jelly so I figured it would go with berries. It’s a good combo, but I do prefer the chocolate version.

    Laura, you are right. And as much as I like butter, I don’t really miss its flavor because there are so many other flavors in the cookies. The cinnamon, chocolate, peanut butter combination gives them kind of a Mexican feel.

  4. Paula B. says

    Oh yeah, these sound great, I’m all for the ingredients: p.b., chocolate chips and nuts, yes! Cookie exchanges coming up, will be making this week, thanks to both of you ladies.

  5. says

    I ran the nutrition for the heck of it, using light brown sugar, and chocolate chips each 42g cookie is 155kcal 10gFat 14gCarb and 3gPro

    I think I may give them a try using coconut oil. Thanks Beth and Anna 🙂

  6. says

    These look interesting! They sure are packed with a bunch of goodies!

  7. Jan Harris says

    How do you think they would do using non pastry flour, such as white whole wheat or just plain all purpose?

  8. Jan Harris says

    How do you think they would do using non pastry flour, such as white whole wheat or just plain all purpose?

  9. Rosalie says

    I’ll have to try these because I usually like the texture of cookies made with oil. I made your chocolate chip/cornflake recipe with oil and butter and everyone loved them.

  10. Karen says

    A major thunderstorm came thru last night and cooled things down considerably plus we got some MUCH needed rain. I baked 2 kinds of cookies, one was your Oatmeal Gingersnaps and the other was an Oatmeal Peanutbutter recipe. (I guess I was into oatmeal.) 🙂 It wasn’t Bonnie’s recipe though.
    Soft Peanutbutter Oatmeal Cookies and comes from
    1 cup margarine, softened (I used 1/2 c. butter, 1/2 c. shortening)
    1 1/2 cup peanutbutter
    1 cup each white sugar and packed brown sugar (I used light)
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt (I used 1/4 t.)
    3 1/2 cups all-purpose flour OR 2 3/4 c. flour & 3/4 c. oatmeal (I used the oatmeal combination, quick oatmeal)
    Combine margarine, peanutbutter, sugars, eggs and vanilla. Blend together very well.
    Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. (I made them about walnut size.)
    Place on sprayed cookie sheet (parchment paper) and bake in a preheated 350 degree F (175 degree C) oven for 7-10 minutes. (It took the entire 10 minutes plus.) Don’t overcook. We store them in plastic storage containers, and they stay soft! Yield: about 6 dozen.

    They are soft and roundish, did not flatten out much. Dough seemed kind of dry, but they turned out great. Still yummy the next morning! I debated if I would take out about 2 Tablespoons of flour next time. Jury is out on that one. Be good to have some one else try this recipe.

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