No flour – Oatmeal Peanut Butter Whopper Cookies

This cookie is such a winner that it’s worth bringing to your attention!

I might also tell you right up front, that absolutely NO FLOUR is needed.

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.


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


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.


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!

  • Yield: 8 doz 1x


  • 11/4 cups butter-flavored shortening
  • 11/4 cups chunky or smooth peanut butter
  • 11/2 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 41/2 cups old-fashioned oats
  • 2 teaspoons baking soda
  • 1/2 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


  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.


  • Tammy - 06/09/2015 - 5:19 pm

    I made these cookies today. All I can say is WOW!!! I didnt have everything so I used why I had, which was about a half a bag of chocolate m&ms, whole bag of peanut butter m&ms, and I had a half bag of peanut butter chips. I did give some to neighbors and friends. It make alot. Next time I will freeze some dough. It was nice to share such a great cookie. Thank you again for Another wonderful recipe ReplyCancel

    • Get Off Your Butt and BAKE - 06/09/2015 - 6:17 pm

      Hi Tammy,

      Who knew that “flourless” cookies could be so delicious!
      I’m glad you tried them. They have become a favorite of ours, and it makes enough to share!

      Thanks for taking the time to send a sweet note.


  • Jo and Sue - 06/10/2015 - 6:04 am

    Pinned this for later!! It’s too hot to bake right now but as soon as we have a rainy day I’m trying these. They look amazing! 🙂ReplyCancel