Recipe By Mazola
Published Sep 5th
Peanut Butter Oatmeal Cookies from Mazola®
Prep 15m Cook 10m Additional - Ready In 25m
Servings 5 dozen cookies Calories 132.1

Great for packing in a lunch.

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon Argo® Baking Powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup peanut butter, creamy or chunky
  • ½ cup Mazola® Corn Oil
  • ½ cup butter or margarine, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons Spice Islands® Pure Vanilla Extract
  • 1 ¾ cups bittersweet or white chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired.
  2. 2 Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.

Nutrition Facts

  • Calories 132.1
  • Carbohydrate 16.1 g
  • Cholesterol 10.3 mg
  • Fat 7.2 g
  • Fiber 0.6 g
  • Protein 2.3 g
  • Saturated Fat 2.5 g
  • Sodium 73.5 mg
  • Sugar 7.3 g


  1. These were really tasty. I couldn't help myself and added about a 1/2c extra oats:) They did take a lot longer to cook than stated. They sure didn't last very long around here.
  2. We enjoyed these but they are not my favorite PB cookies. The texture was a little off to me and I assume that was from the oil. They felt somewhat tough to me. They were good the first day on the second day my kids weren't as excited about them but still ate them. I - Read more ...
  3. These came out so yummy! I was a little nervous using the Mazola Corn Oil but it worked out great. This is a cookie I will definitely make again!
  4. These were a huge hit at our life group tonight everyone loved them. I followed the recipe exactly except..... pushing down with a fork. It made about three batches of cookies so I'll be boxing them up & surprising the neighbors with these yummy treats.
  5. I cut the recipe in half and got 32 yummy cookies. I did chill the dough. I also used half creamy peanut butter and half crunchy peanut butter. Next time I'll use mini chocolate chips those might be easier to flatten with a fork. Very good sturdy cookie that I will make again. Thank you - Read more ...
  6. Very nice cookie! I used semi-sweet chocolate chips and skipped the sugar on the fork before making the criss-cross pattern. I chose to use a medium cookie scoop and got 45 cookies. Took about 12 minutes on convection bake at 325 degrees in my oven. I froze about half of them and the rest will - Read more ...
  7. Overall I thought these cookies had great flavor. I followed the recipe to the T except I dipped the fork in flour instead of sugar when making the criss-cross marks. My family prefers a more soft chewy cookie and these were more dry and crumbly.
  8. I m not a fan of peanut butter cookies but this recipe just might win me over. This had good flavor and texture. If your like me and don't like anything too sweet I would cut back on the sugar a smidgeon. I baked it a little longer because my husband likes crunchy cookies and - Read more ...
  9. These cookies are Wonderful! I have now found one of the best Peanut butter chocolate chip cookies out there. I did make a change and that was because of the chocolate chips I did not dip the fork and make the lines. They was sweet as it was even without it. Make sure you got - Read more ...