This vegetarian dish doesn’t require cooking and is speedy. Italian bread with tomato, basil, and mozzarella. Excellent for hot summer nights when you don’t feel like cooking.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup quick-cooking oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, softened
- ¾ cup packed brown sugar
- ½ cup peanut butter
- ¼ cup buttermilk
- ⅓ cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, oats, baking soda and salt; set aside.
- In a medium bowl, cream together butter and brown sugar until smooth. Stir in the peanut butter and buttermilk. Gradually mix in the dry ingredients, then fold in chocolate chips. Roll dough into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets. Use a fork dipped in flour to flatten the balls slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly brown at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 98 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe. I never buy buttermilk as I always make the substitute. Light cookies, good flavor. Cooking time was 10 minutes for a small cookie for me.
Made these as per recipe, but added more PB and an egg.The dough was too crumbly otherwise…would not stay together…turned out chewy, not too sweet. I also used canned milk instead of buttermilk as I did not have that on hand. Hubby loved them!
the dough is too dry and crumbly I had to add a egg to make it easier to work with
Used regular milk instead of buttermilk and added a dash of cinnamon. Made with my niece and they turned out great .
This is a decent cookie. I didn’t have any problems with it being dry or crumbly, I believe this is because I used all natural PB. I had to stir the oil back into the peanut butter when I opened the jar, of course, and I think this made for a better cookie. I used old fashion rolled oats and I can see that quick cooking is best…but it didn’t ruin the cookies by having the old fashion oats, it’s just the oats are more noticeable. They are fast and quick to put together. I rolled little balls and flattened with my fingers. I cooked mine for a good 10 min. maybe a little longer, can’t remember. I didn’t want them to be too soft and falling apart. Will make again!
I was looking for a recipe that did not require eggs, but used buttermilk (I have almost a whole jug from Thanksgiving), and these were okay. It took me longer than 10 minutes to make them, and I had to bake for probably 15 minutes or so. They are just… okay. That’s what I get for running out of eggs!
Used 2% milk instead of buttermilk & chopped Easter Bunny for the chocolate since I’m a cheapskate, lol. Turned out awesome & are super quick & easy. No eggs, so that’s a bonus for me being pregnant: I could indulge in some dough!!
I only added 2 TBS of pb & more chips. It was bland and cake like. The next day it was too soft and falling apart. Couldn’t taste the chocolate flavor at all 🙁
Very good cookies when I had no eggs and only partial stick of butter in the house. We just tasted them still warm and they are very good. They won’t replace my favorite chocolate chip cookie recipe, but I would make these again for sure 🙂 I’m also thinking this cookie recipe would be a great base for cookie dough truffles since there are no eggs. Paula Deen has a recipe for them, but hers are SO sweet. This dough might be great rolled into balls and coated in chocolate.
Taste yummy! But REALLY dry!!!! Do not make if you’re concerned with crumbs on the couch.
These are really easy and really good cookies. the oats gave them a nice texture that you don’t normally get in a cookie. I added a little bit of wheat germ to mine for more texture and health benefits, and it made the cookies very good.
This is an excellent recipe for baking with kids. I have a daycare and it was easy and simple but enough steps everyone got a turn… thanks for the recipe 🙂
Liked the recipe idea…added butterscotch chips and vanilla.they where a little dry so next time i will add an egg as well.Its a keeper
Easy and very delicious! I used regular milk, added larger semi-sweet chocolate chips and walnuts. I will definitely be making these again!
Very simple and easy. Not quite sweet enough but ok. It may have been the fact I used natural PB. Good overall and does not require eggs (i was out). Will make again.
i was craving some pb/chocolate, but bc i cannot help myself in the presence of gooey chocolate chippy baked things, i wanted to avoid a big batch. i actually halved this one, and it turned out great! hit the spot. 🙂
these were a hit. and very simple.
This was a good recipe! I changed nothing, and as written they tasted a little dry to me. You definitely need to take the time to flatten these cookies before you put them in the oven. I actually loved the buttermilk flavor!
quick, easy cookie. i chose this one because it used different ingredients than the usual chocolate chip or oatmeal cookies i bake, and i was glad to mix it up. The cookies are pretty light and taste good. On the first pan I forgot to flatten them, and they stayed in ball shape.
I love these. I am always able to make my own little changes (whole wheat flour, milk or water in place of the buttermilk, etc.) to fit what I have on hand. This is a great recipe!
Turned out good but was not crazy about the taste the buttermilk gave them