Oatmeal Cookies - work in progress

PORC Cookies

Copyright 2010 by Stephen Vermeulen
Last updated: 2010 Jan 23

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These have a full-bodied peanut flavor with side trips into the land of coconuts and almonds. PORC stands for Peanut butter Oatmeal Raisin Coconut, there are some who prefer them without the raisins, which is what this recipe is for. If you want the original, with raisins, substitute 60-100g of raisins for the almonds.


All measures are given in grams (g), so get yourself a decent digital scale for the kitchen and cut your washing up.

Make this in two parts, first cream together the following:

  • 114g margarine (typically a stick) or butter, softened (microwave 55 sec on 2/10ths power)
  • 1 whole large egg (usually about 60g)
  • 200g brown sugar
  • 35g corn syrop
  • 110g soft (room temperature) peanut butter
Then add the dry ingredients to the creamed mixture while the mixer is running:
  • 120g white flour
  • 225g Quaker oatmeal
  • 7g baking powder
  • 100g peanut butter chips
  • 100g shredded coconut
  • 60g whole almonds


  1. Preheat oven to 380F (I use convection mode)
  2. grease a couple of large baking sheets
  3. using a pair of soup spoons scoop out mounds of dough and arrange on the baking sheets
  4. Bake for 11 minutes, they will be turning brown by this time.
  5. Remove from oven and let cook for 5 minutes on the baking sheet
  6. Transfer to a wire rack to cool.
  7. Take some to work and make lots of friends.
  8. Makes 24 cookies depending on the size of the mounds (about 1.5 inches wide).

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