Peanut Butter Oatmeal Cookies from Mazola®


Great for packing in a lunch.

Original recipe makes 5 dozen cookies


2 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon Argo® Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter, creamy or chunky
1/2 cup Mazola® Corn Oil
1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons Spice Islands® Pure Vanilla Extract
1 3/4 cups bittersweet or white chocolate chips

  • PREP

    15 mins

  • COOK

    10 mins


    25 mins


  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. 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.


Calories: 132 kcal
Carbohydrates: 16.1 g
Cholesterol: 11 mg
Fat: 7.2 g
Fiber: 0.6 g
Protein: 2.3 g
Sodium: 73 mg