Don't miss another issue…      Subscribe

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies Oatmeal Peanut Butter Chocolate Chip Cookies Oatmeal Peanut Butter Chocolate Chip Cookies Oatmeal Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!













Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


2 cups rolled oats
rolled or quick-cooking
1 ¼ cups whole-wheat flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, unsalted
cold and cut into small pieces
¼ cup olive oil
plus 2 tablespoons, or canola oil, or grape seeds oil
½ cup peanut butter
natural and creamy
2 large eggs
cup brown sugar
lightly packed
1 ½ teaspoons vanilla extract
1 cup chocolate chips


Preheat the oven to 375℉ (190℃). Line 2 large baking sheets with the parchment paper or baking mats. Set aside.

In a large mixing bowl, mix together oats, whole wheat flour, salt, baking soda, and baking powder until well combined.

Rub the cold butter pieces into the mixture with your fingers until it becomes a coarse meal.

In another medium bowl, add olive oil, peanut butter, eggs, brown sugar, and vanilla extract.

Whisk until well blended.

Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until just incorporated and no dry spot remains.

Gently fold in the chocolate chips until evenly distributed.

Place 1 tablespoonful of the dough onto the prepared baking sheet, 1-inch apart between two cookies, then flat the dough with your finger tips or palm.

Bake one sheet at a time for about 12 minutes or until the edges start to become slightly brown.

Remove from the oven, let cool on the baking sheet on a wire rack for about 5 minutes.

Transfer the cookies onto the wire rack and let cool completely.

Note: The cookies can be stored in an air-tight container at room temperature for about 1 week, or in the freezer for up to at least 1 month.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 9248% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 61mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed