Peanut Butter-Oatmeal Cookies



  • 1 cup regular oats
  • 1 cup packed light brown sugar
  • 1/2 cup dried sour cherries
  • 1 cup natural-style chunky peanut butter (such as Smucker's)
  • 3 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour


1. Preheat the oven to 375°.

2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.

3. Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.

4. Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.

Note: Nutritional analysis includes Sugars 9g.

    Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.
  • Yield: 30 cookies (serving size: 1 cookie)

Nutritional Information

Calories per serving: 132
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 3g
Carbohydrate per serving: 16g
Fiber per serving: 1g
Cholesterol per serving: 17mg
Iron per serving: 1mg
Sodium per serving: 49mg
Calcium per serving: 10mg