Oatmeal-Peanut Butter Cookies

When I think of oatmeal, I immediately think of breakfast. These oatmeal peanut butter cookies are easy to make and are a delicious way to get more fiber in your diet. And one might argue that you could even consider these to be “breakfast cookies” which are also highly portable for a breakfast on the run.

The breakfast cookie debate aside, I’ve never liked eating hot oatmeal on its own for breakfast or any meal. As a kid, I was more of a Cream of Wheat fan topped with maple syrup.

But oatmeal as a featured ingredient in another dish – well I can get behind that big time.

Oatmeal adds a great textural dimension to meatloaf and muffin recipes. And an oatmeal base for “breakfast cookies” provides a blank canvas for healthy options like apples, raisins or nuts.

This recipe is my riff off the classic Quaker Oats oatmeal raisin cookie recipe.

Oatmeal-Peanut Butter Cookies

Preheat your oven to 350° F.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Add the eggs and vanilla; beat well. Add the flour mixture and mix well.

Stir in the oats by hand, then fold in the peanut butter chips until well blended.

Using a cookie dough scoop, drop onto parchment-lined baking sheets. Or the old-school way of dropping by rounded tablespoons.

Bake for 10 – 12 minutes, or until lightly brown. Cool for 1 minute on baking sheets before transferring to wire racks to cool completely. Store in airtight container. Makes about 4 dozen Oatmeal-Peanut Butter cookies.