Oat-y, peanut butter-y goodness! This makes a fairly small batch and whips up FAST. I’m pretty sure this recipe is what made Dennis & John like me … uhhhh I mean feel more at home with me. I wish I could remember which cookbook the original recipe came from but it must be pretty old by now and I’m sure I don’t have it any longer.
Lunch Box Oatmeal Cookies
This recipe combines two kid favourites – oatmeal and peanut butter – into one great tasting cookie. Using reduced fat peanut butter and egg whites in place of whole eggs keeps the fat content low.
Ingredients
- 1/2 cup butter or margarine softened
- 1/2 cup reduced fat peanut butter
- 1/3 cup white sugar
- 1/3 cup brown sugar packed
- 1/2 tsp baking soda
- 2 egg whites
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- 1 cup quick cooking rolled oats
Instructions
- Preheat oven to 350oF.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 white sugar, brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bank in preheated oven for 7-8 minutes until edges are golden. Cool on cookie sheet for 1 minute then transfer to a wire rack and let cool completely.
Notes
If you don’t have quick oat, you can grind whole oats to refine them.
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