Peanut Butter Oatmeal Cookies
Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.
YIELD
2 dozenPREP
10 minCOOK
10 minREADY
25 minThese oatmeal cookies trim the fat aggressively without losing the chewy texture serious cookie eaters demand. Two egg whites replace whole eggs, corn syrup partially replaces butter, and the natural peanut butter does the structural heavy lifting that fat would normally provide.
Corn syrup is the smart move here. It’s a hygroscopic sugar, meaning it pulls and holds moisture, which keeps these cookies soft for days even with the reduced fat. Granulated sugar alone would produce a much drier, crumblier cookie with the same fat reduction.
Natural (no-stir, unsweetened) peanut butter, not the commercial kind, is the right choice. Its higher oil content adds structure, and the unsweetened version lets you control the cookie’s sweetness independently of the peanut butter flavor.
Pro Tips
- Use old-fashioned rolled oats, quick oats turn cakey and instant oats disappear entirely
- Don’t overmix once flour is in, gentle stirring keeps the cookies tender
- Bake just 8 minutes, the cookies look underdone when done correctly and firm as they cool
- Slide cookies and parchment together off the hot pan, the residual heat keeps cooking otherwise
- Store airtight with a slice of bread to maintain chewy moisture
Variations
- Stir in a half cup of chocolate chips or raisins for added sweetness
- Substitute almond butter for peanut butter for a different nutty profile
- Add a half teaspoon of cinnamon to the flour for warming spice notes
Ingredients
Directions
Combine flour and baking soda and set aside.
Combine corn syrup and peanut butter and mix well.
Add egg whites, sugars and vanilla.
Add flour mixture and mix well. Fold in oats.
Drop by rounded teaspoon on ungreased cookie sheet and bake in 375℉ (190℃). oven for 8 minutes.
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