Real Recipes From Real Home Cooks ®

peanut butter-oatmeal rounds

(1 rating)
Recipe by
Amy Alusa
Chico, CA

My family really likes these, and a good friend of mine is the leader of a women's group I am affiliated with through my church (The Church of Jesus Crist of Latter Day Saints/Relief Society). She is in a position to visit and cheer up alot of people. She always chooses this recipe to make cookies with, as it has peanut butter, oatmeal and chocolate there's a little something in it for every one, and they are fairly quick and easy...just right for a woman on the go, with lots of responsibilities! They are delicious.

(1 rating)
yield 3 -4 dozen...depends on size of cookies
prep time 15 Min
cook time 10 Min

Ingredients For peanut butter-oatmeal rounds

  • obviously, cooking time is per sheet.
  • 1 1/2 c
  • 1 c
    peanut butter, creamy or crunchy-your choice
  • 2 c
    granulated sugar
  • 1 c
    brown sugar (dark is best), packed
  • 2 tsp
    baking powder
  • 4
  • 2 tsp
    pure vanilla extract, i use mexican or madagascar bourbon
  • 2 1/1 c
    all purpose flour
  • 4 c
    rolled oats, old fashioned or quick cooking
  • 2 c
    chopped roasted peanuts, chocolate chips, or both

How To Make peanut butter-oatmeal rounds

  • 1
    In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined. Add sugars, baking powder and baking soda. Beat until combined, scraping the sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in oats, peanuts and/or chocolate chips.
  • 2
    Form 1-2 1/2 inch balls, place on ungreased cookie sheets, 2 inches apart, and flatten gently with palm of your hand. Dampen your hand with a little water if it is too sticky.
  • 3
    Bake in a 375 degree oven, for 10 minutes or until edges are lightly browned. Leave cookies on cookie sheets for 2-3 minutes, before removing them to wire racks to cool.

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