Microwave Peanut Butter Oatmeal Cookies are a delightful treat that brings together the flavors of peanut butter and oats in a quick and easy way. Perfect for those moments when you need a sweet snack in a flash, the cookies are made right in the microwave.
For those looking for alternatives, you can swap out the reduced-fat peanut butter for regular peanut butter, though the texture may be a bit richer. If you’re sensitive to artificial sweeteners, consider using regular sugar, keeping in mind it will change the calorie count. The egg substitute can be replaced with one whole egg if you’re not avoiding cholesterol, and for those with dairy allergies, a non-dairy milk can be used instead of skim milk. Whole wheat flour provides a nuttier flavor, but all-purpose flour can also work in a pinch, giving a different texture.
Cookies
Microwave Peanut Butter Oatmeal Cookies Recipe
Ingredients
- 2 ounces butter-flavored cooking spray
- 2 tablespoons reduced-fat peanut butter
- 2 tablespoons dark brown sugar
- 1/2 cup artificial sweetener (splenda)
- 1/4 cup fat free egg substitute
- 1/8 cup skim milk
- 1/3 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/3 teaspoon baking soda
- 1/8 teaspoon table salt
- 1 cup rolled oats
Instructions
- Spray a microwave-safe plate or tray with 2 ounces of butter-flavored cooking spray to prevent sticking.
- In a mixing bowl, cream together 2 tablespoons of reduced-fat peanut butter, 2 tablespoons of dark brown sugar, and 1/2 cup of artificial sweetener until the mixture is light and fluffy.
- Add 1/4 cup of fat free egg substitute to the mixture, beating well after each addition. Then, blend in 1/8 cup of skim milk and 1/3 teaspoon of vanilla extract, ensuring everything is well combined.
- In another bowl, thoroughly stir together 1/2 cup of whole wheat flour, 1/3 teaspoon of baking soda, and 1/8 teaspoon of table salt. Gradually add the dry mixture to the creamed ingredients, mixing until well incorporated.
- Fold in 1 cup of rolled oats until evenly distributed throughout the dough.
- Drop spoonfuls of dough by the teaspoon onto waxed paper placed on the microwave oven glass tray, taking care to space them out.
- Microwave the cookies in batches of a dozen on full power for 45 to 60 seconds, or until they are firm yet slightly moist to the touch.
- Allow the cookies to cool on the waxed paper slightly before removing them gently. Repeat the process with the remaining dough.
Part of our Homemade Cookie Recipes collection — Part 5 of 7:
If you want a cookie that’s sure to impress, I recommend Milano Cookies by Accident. With their rich chocolate filling and buttery flavor, they are a delightful way to indulge your sweet tooth while still being relatively easy to prepare.