Whole Wheat Oats Peanut Butter Choc. Chip Cookies

Linda McCormick


These are a thick soft not overly sweet whole grain cookies. I experimented with this recipe until my family approved and devoured these scrumptious cookies. These never last long in my house - After 2-3 days these usually vanish from the cookie jar. Great for grabbing a couple and running out the door to work, etc. My 2 sons are grown men who both work full time jobs so I feel like I'm providing whole grain treats much healthier than pre-packaged baked goods.

pinch tips: Parchment Paper Vs Wax Paper



4 1/2 Dozen or more depending upon size.


1 Hr


10 Min




1 c
butter softened
2 c
peanut butter (used smooth)
1 c
packed light brown sugar
1 c
3 large
4 tsp
vanilla extract
2 1/2 c
white whole wheat flour
1 tsp
baking soda
2 tsp
4 c
old-fashion oats
2 c
semi-sweet chocolate chips
2 - 3 Tbsp

Directions Step-By-Step

Preheat oven 325

Large bowl cream butter, peanut butter, and sugars until smooth.
Add eggs one at a time, then add vanilla.

Combine the flour, baking soda, and salt stirring in until just blended.
Mix in oats, chocolate chips, and 2 T. milk. This will be a very dense dough, adding another T. of milk as needed.
Gather dough and form patties spacing about 3 across and 4 down on an ungreased baking sheet. Prepare 2 cookie sheets for each baking cycle placing one on top and the other on bottom rack.
Bake 12 minutes - Bake 6 minutes, rotate pans and shift between baking racks.
You may need to increase your oven to 350 allowing cookies to slightly brown. Do not look for a golden brown cookie. Remove pans from oven and place on wire racks allowing cookies to cool on the pans. Once the pans are completely cooled remove cookies and place in covered container.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy