Peanut Butter Oatmeal Whoppers – No flour!

I love a good Peanut Butter Cookie.  It has to be crisp around the edges, but have that melt in your mouth consistency. As I was thumbing through a Taste of Home Cookies cookbook, I spotted a Peanut Butter oatmeal cookie recipe.  There wasn’t a pretty picture that swayed me to try this recipe, but rather a caption.  The caption beside the recipe captured me!

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The author Stacia McLimore writes;  “I’m not surprised when people say these are the best cookies they’ve ever had!”

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That intrigued me enough to read through the entire recipe. At first glance, I thought there must be a typo.  No flour! Lots of Old Fashioned style Oats though.  I checked to make sure that I had all the ingredients I needed.  I did, all  but one. I didn’t have any chocolate chips in this house. Well, I did . . . but very few of them. I have a habit of eating frozen semi-sweet chocolate chips right from the freezer. A few chips when I’m having a sweet attack, will always suffice me. It keeps me from eating cookies!  Remember . . . you can eat one cookie!

I did have a bag of Peanut Butter M&M’s  though, and figured that they would work just fine. This recipe doesn’t call for raisins, but I did throw in 1 cup for good measure.  You won’t be disappointed, unless you don’t like raisins. Dried cherries would be really good as well.

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This recipe makes about 8 dozen cookies, so you can eat one and take a few plates to neighbors.  You could even freeze the balls of dough on baking sheets, then transfer the frozen balls of dough to zip-loc bags for baking later.

My notes:  Did it pass the NDR? –  A good cookie, has to pass the next day rule.  If the cookie is still soft & chewy by day 2 and possibly 3, it passes.  This cookie passed the test.

 

Peanut Butter Oatmeal Chocolate Whoppers - No flour!
 
Serves: 8 doz
Ingredients
  • 1-1/4 cups butter-flavored shortening
  • 1-1/4 cups chunky or smooth peanut butter
  • 1-1/2 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4-1/2 cups old-fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 package (11-1/2 ounces) milk or semi chocolate chips
  • 1 cup chopped nuts
  • optional items:
  • 1 to 1-1/2 cups raisins
  • add M&M's in place of chocolate chips
Instructions
  1. In a large bowl, cream the shortening, peanut butter and sugars until very light and fluffy.
  2. Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
  3. Combine oats, baking soda & salt and gradually add to creamed mixture and mix well.
  4. Stir in chocolate chips and nuts.
  5. Chill dough in the fridge for at least 30 minutes to 1 hour.
  6. Drop by ice cream scoop or tablespoonfuls 2 in. apart onto cookie sheets. Bake at 350 degrees for 10-12 minutes or until just golden brown.
  7. Remove to wire racks to cool.

 

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  • Maureen - March 8, 2014 - 12:53 pm

    I am excited to try these!ReplyCancel

    • Get Off Your Butt and BAKE - March 8, 2014 - 1:19 pm

      Hi Maureen,

      They are very good! Even without flour, they are thick pretty cookies.
      I did refrigerate for 2 to 3 hours prior to baking them.

      JonnaReplyCancel

      • Maureen - March 8, 2014 - 2:26 pm

        Thanks Jonna. I’m always looking for recipes to feed my hungry crew. Thanks for the tip! BTW – I use your recipe for the pretzel bites (with Rhodes Rolls) so much. We like both the sweet and the savory ones (dip in cheese sauce). It’s a great compromise on a Sunday evening when the family wants ‘hot food’ and I am tired from a busy day and don’t want to make another full meal – they seem to think weekends mean cooking three ‘hot meals’ a day. Popcorn doesn’t count as a meal for them. 🙂

        I LOVE your site and appreciate your yummy food. It’s beautiful and the recipes are delicious!ReplyCancel

        • Get Off Your Butt and BAKE - March 8, 2014 - 7:24 pm

          Hi Maureen,

          Your hungry crew will love these cookies! Popcorn is my favorite Sunday dinner! In fact, growing up popcorn & oranges was a sunday tradition!

          Thank you,
          JonnaReplyCancel

  • Katrina @ Warm Vanilla Sugar - March 8, 2014 - 3:08 pm

    These look positively delicious!! So yummy 🙂ReplyCancel

  • Kelley H. - March 9, 2014 - 9:59 am

    I can’t wait to try these out. I gave up sweets for Lent, so this will be first in line once Easter has passed. I’ve never tried to make cookies without flour, so I’m curious to see how they will taste. I am a peanut butter fanatic, so am really looking forward to it. Thanks for the post.ReplyCancel

  • Tammy - March 10, 2014 - 5:54 am

    These are delicious!…i made these last night I had my kids and grandkids over. I managed to get One….need I say anymoreReplyCancel

  • Shannon Carter - March 20, 2014 - 12:07 pm

    Hey Mom!
    Thanks so much for the cookies! They were so good. You know Peanut Butter and Oatmeal are two of my favorite ingredients in cookies and so these hit the spot! I will be waiting for more because yours are so good and mine never taste as good as yours! By the way…Blake wants some of your fabulous granola!
    Love You!ReplyCancel

  • Betty - June 1, 2014 - 5:09 pm

    Looks awesome!
    Ha ha, I think there’s a typo. Makes 8 dozen, so you could eat a couple plates full then take a couple over to the neighbors!(:ReplyCancel

    • Get Off Your Butt and BAKE - June 1, 2014 - 6:20 pm

      Hi Betty,

      These cookies are awesome!
      The recipe will make 8 dozen if you are using a standard size ice cream scoop. Try them . . . you’ll love them!

      JonnaReplyCancel