Peanut Butter Oatmeal Biscuits

    Peanut Butter Oatmeal Biscuits

    Recipe Picture:Peanut Butter Oatmeal Biscuits
    7

    Peanut Butter Oatmeal Biscuits

    (205)
    27min


    202 people made this

    The classic peanut butter and oat biscuits never get boring. They are an easy project to make with kids as well.

    Ingredients
    Serves: 36 

    • 1 1/2 cups margarine
    • 1 1/2 cups peanut butter
    • 2 cups packed brown sugar
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 3 cups quick cooking oats
    • 2 cups wholemeal flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C.
    2. In a mixing bowl, cream the margarine and peanut butter. Add the brown sugar, eggs and vanilla; mix well.
    3. Combine oats, flour, bicarb soda and salt; add to the creamed mixture and mix well.
    4. Drop by the rounded teaspoonfuls onto ungreased baking tray. Flatten with fork. Bake for 12 minutes or until done.
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    Reviews and Ratings
    Global Ratings:
    (205)

    Reviews in English (175)

    by
    138

    My family loved these cookies. I use butter in cookies instead of shortening and also added raisins. I have a request to always have these baked and handy!  -  22 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    73

    these were the best peanut butter cookies i've ever had. i made them twice, once i did not press them down as hard, and they were nice and chemy, and the second time i flattened alot and they were wonderfully flaky. gotta try these.. using butter makes them nice and buttery tasting..lave them!!!  -  28 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    60

    I followed the recipe exactly only added a teaspoon of cinnamon and a cup chocolate chips. They won't eat anything in my house without chocolate in it. My cookies were not crumbly and dry at all they were chewy and moist. I did use a reduced fat peanut butter I don't know if that had anything to do with it and the shortening I used was butter flavored. This recipe was a great way to "hide" the whole-wheat flour, usually you have to use a blend of white and whole-wheat flour. The peanut butter was prominent which masked the taste of the whole-wheat and the oatmeal masked it's grainy texture. I thought these cookies were plenty sweet enough. The only thing I would like to reduce is the amount of shortening by replacing it with apple sauce to make it a slightly more healthier alternative.  -  05 Oct 2007  (Review from Allrecipes USA and Canada)

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