Peanut Butter Oatmeal Raisin Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
24 cookies
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Calories
162 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Oatmeal Raisin Cookies
Description
The recipe uses creamed butter, granulated and brown sugars, and creamy peanut butter blended before adding egg, vanilla, and salt. Flour is folded in, followed by old fashioned oats and black raisins, creating a dough that chills for improved texture.
Baked at 350°F on parchment-lined sheets, the cookies brown lightly at the edges while maintaining chewiness inside. Using old fashioned oats contributes a pleasant chew and body compared to quick oats. The raisins add bursts of moist sweetness through the nutty, rich peanut butter base.
The dough can be made ahead and refrigerated. Leaving enough space between scoops prevents spreading overlap. Slightly underbaking leads to a tender, chewy center, while pressing the dough can produce flatter cookies. These cookies suit snacking or dessert, balancing hearty oats with creamy peanut butter and juicy raisins.
Ingredients
- 1/2 cup butter unsalted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup peanut butter creamy
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup black raisins
Instructions
- Using a stand mixer or a hand held electric mixer, cream the butter, sugar and brown sugar.
- Add in the peanut butter and mix well.
- Add in the egg, vanilla and salt. Mix to combine.
- Using a wooden spoon or a spatula, mix in the flour. Once incorporated, add in the oatmeal and raisins and stir to combine.
- Cover the bowl and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using an ice cream scoop, scoop the cookie dough into the baking sheet, leaving 2 inches between the cookies. If you want your cookies flatter, press the top of the cookies just a little bit with your fingers.
- Bake in the oven for 12 minutes until the edges are golden brown.
- Let the cookies cool before serving them.
Notes
- Leave 2-inch spaces between cookies on the baking sheet to prevent merging during baking.
- Check cookies after about 10 minutes and remove when the bottoms turn golden for a chewy center.
- Dough can be prepared ahead and chilled; allow 10 minutes at room temperature before scooping.
- Use old fashioned oats for better texture and consistency compared to quick oats.
- Omitting raisins does not affect texture or baking performance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 92mg | 4% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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