Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Cinnamon Raisin Peanut Butter Oatmeal Cookies + a PB&Co. Giveaway!

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Today, we’re talkin’ about one of my favorite subjects: peanut buttaaaahhh!!!

Sorry that was obnoxious. But I’m just so excited about peanut butter (as I usually am) and all the delicious flavors and these cookies.

Because these cookies, you guys, were awesome.

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

I have an odd, confusing confession: I obviously love peanut butter, but peanut butter cookies have never been my favorite. In fact, I pass them up in favor of most cookies, and usually won’t eat one when it’s offered to me. BUT, these cookies, I couldn’t stop eating whenever I was in the kitchen.

These cookies are soft, and not too sweet. They have the perfect amount of bite from the oatmeal. The texture is nicely crisp on the outside, but not too far past cookie dough on the insides (!!!!). The raisins (if you’re into them) add a nice burst of sweetness and added chewy texture. And of course, put your hands together for the star of the show: Cinnamon Raisin Swirl Peanut Butter!!

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Ugh, that peanut butter is simply magical. The kind folks over at Peanut Butter & Co. offered to send me a little PB care package a few months ago and of couuurse I wasn’t going to turn down the opportunity to try a whole bunch of delicious peanut butter (if you questioned that…you clearly don’t know me).

When I got the heavy box in the mail, having totally forgotten about it, I was in total peanut butter heaven. My housemates and I all sat down on the couch with apples and tasted all the different flavors, picking and choosing our favorites.

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

Cinnamon Raisin Swirl is my personal favorite (and definitely a house favorite, if the current state of the jar is any indication). It has actual raisins in it! It’s amazing. The Dark Chocolate Dreams taste’s like a Reese’s. Enough said. And the White Chocolate Dreams…well, you saw how I feel about white chocolate in my last post. I want you all to try them so you can pick your favorites!!

And while I can’t give one to all of you, the guys over at PB&Co. agreed to send one of you THE BIG SIX. It features six of their most delicious flavors (including my fave, and the star of this recipe!).

Enter in the Rafflecopter widget below (sometimes it takes a little while to load). I wish you could all win – good luck! :)

Cinnamon Raisin Peanut Butter Oatmeal Cookies | Recipe from Bakerita.com

a Rafflecopter giveaway

Cinnamon Raisin Peanut Butter Oatmeal Cookies

Ingredients

  • 1 sticks (1/2 cup) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup PB&Co. Cinnamon Raisin Swirl Peanut Butter (or regular creamy peanut butter)
  • 1 large egg
  • 3/4 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup raisins

Instructions

  1. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.
  2. Combine the oats, flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
  3. Fold in raisins. Chill cookie dough, covered, at least 2 hours and up to 1 week.
  4. Preheat oven to 350°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies in batches in middle of oven for 12 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
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Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com

Pistachio White Chocolate Chunk Cookies

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com

I’ve said it before, and I’ll say it again: white chocolate is soo underrated. Okay – maybe some people don’t think that it’s “real” chocolate (with cocoa powder & all that dark chocolate-y stuff), but it’s still amazingly delicious, so why the heck does it matter?!

I’m pro white chocolate all the way, so I’m on a mission to provide you all with recipes that let white chocolate shine. Paired with pistachios in cookie dough that’s all jazzed up with brown butter? It’s definitely shining.

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com Pistachios are also underutilized…though for a more understandable reason. Those suckers are a pain in the butt to use in a recipe, thanks to the pesky shells. I promise though, the 3 or so minute of annoyingly shelling pistachios is so worth it when you have a plate of gorgeous, brown butter-flecked Pistachio White Chocolate Chunk Cookies to serve up.

The base recipe I used for these cookies is a personal favorite of mine. It produces a thick, dense, and chewy cookie with perfectly crisp edges. I absolutely adore how they stay so round and puffy! I used browned butter (browned & then cooled), and paired with the brown sugar, the cookie dough itself develops such an amazing, caramelly flavor.

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com The pistachios add gorgeous color, a little crunchy texture, and delicious nutty flavor to the cookies. And of course…the white chocolate! Now, now – listen up, because this is important: –> do not use white chocolate chips. 

You want to use good quality white chocolate in this recipe. I used Ghirardehli white chocolate from the baking section of my grocery store, but use whatever is most convenient for you (except the chips). White chocolate chips have a wax in them that helps them keep their shape at room temperature, but this makes it so they don’t get that awesome melty-ness that you want, and the flavor is definitely lacking compared to real white chocolate.

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com Sidenote: have you heard of caramelized white chocolate? I want to swim in it.

Of course, I have to say, if for some reason you’re in the anti-white chocolate camp (WHY?!?!), you can definitely use milk or dark here and the cookies would still be absolutely delicious.

These cookies are proven favorites, and got totally devoured when I left them out at our house when we had people over. I hope you love them as much as I (and all my guests!) did :).

Pistachio White Chocolate Chunk Cookies (with browned butter in the dough!!) | Recipe from Bakerita.com

White Chocolate Pistachio Cookies

Yield: 18 cookies

Ingredients

  • 1 stick butter (4 oz.), browned and cooled to room temperature
  • 2 tablespoons white sugar (1 oz.)
  • 1 cup dark brown sugar, packed (12 oz.)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour (8 oz.)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 oz. white chocolate (cut into 1/2 inch chunks)
  • 1/2 cup pistachios, unshelled
  • 1/2 teaspoon good quality salt, for sprinkling on top before baking

Instructions

  1. In a medium skillet, melt butter over medium-low heat, stirring nearly continuously. Butter will melt, then begin to foam. It will then begin to turn golden brown and smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Transfer to a small bowl, cover with plastic wrap, and let cool to room temperature, about 1-2 hours.
  2. Preheat oven to 350ºF.
  3. When the butter has cooled down and started to solidify slightly, add the butter to a large mixing bowl. Add the sugars, and cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl.
  4. Continue mixing and add the egg. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl with a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula, fold in the white chocolate and pistachios. Refrigerate dough for at least one hour 1 hour, or up to 5 days*.
  5. Use a medium-sized cookie scoop to form cookies and sprinkle a very fine dusting of good quality sea salt on top, if desired.
  6. Bake at 350ºF for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

Notes

I made this dough four days before I baked it, and the dough was so flavorful and delicious! I recommend letting this dough refrigerate for at least a few hours before baking to let the dough develop the most decadent flavor.

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Bacon Caramel Brownies | These brownies are swirled with caramel and studded with pieces of brown sugar bacon! Recipe from Bakerita.com

Bacon Caramel Brownies

Bacon Caramel Brownies | These brownies are swirled with caramel and studded with pieces of brown sugar bacon! Recipe from Bakerita.com Soooo…I put bacon in your brownies. But first, I baked them with brown sugar and watched the bacon strips get all caramelized and sweet. Seriously guys, brown sugar baked bacon is NOT a joke. It’s too good, and I recommend making more than you need for the recipe just to snack on. In addition: the only complaint from this recipe was “not enough bacon,” so I bumped up the amount of bacon in the recipe so you all have an even better brownie than I did. Really, is there ever enough bacon?

Some of you may be scoffing at me and shaking your head, wondering why in the world I would be putting bacon into brownies. The better question is why have I not done it sooner?!?! I’m seriously lagging on the bacon-baked good thing, but now I’m totally on board, and I hope you guys are too. If you haven’t tried it – these bacon caramel brownies are the perfect place to start. [Read more...]

Loaded Dark Chocolate Cookies \\ loaded with butterscotch chips, peanut butter chips, caramel bits, + dark chocolate chips. Hello, delicious! | from Bakerita.com

Loaded Dark Chocolate Cookies

…with butterscotch chips, chocolate chips, caramel bits, and peanut butter chips. When you do it, do it big – am I right?

Loaded Dark Chocolate Cookies \\ loaded with butterscotch chips, peanut butter chips, caramel bits, + dark chocolate chips. Hello, delicious! | from Bakerita.com Let’s talk about something weird for a second. Yesterday was my first day of my senior year of college. Essentially, my last first day of school. EVER.

I finished my internship last Friday, and spent the last Labor Day weekend enjoying the last few days of my last ever summer break. It’s bittersweet, and it’s crazy to me that it’s not only been 4 years since I started Bakerita, but I’m also on the verge of graduating college and starting “real life”. Graduation and moving on has always seemed like such a faraway concept. It’s always been the thing that I’ve been able to avoid and explain how I still had 4…3…2 years to think about it. That time has dwindled down to a mere 9 months, and it’s starting to feel a little bit daunting. [Read more...]

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com

S’mores Brownie Cups + Bakerita’s 4 Year Birthday

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com We’re celebrating here today. That is, indeed, why my s’mores brownie cups are wearing party hats (as if brownies needed a reason to wear party hats…).

Do you know whyyyy we’re celebrating? Well…

We’re having a birthday – not mine, but Bakerita’s. It was 4 years ago today that Bakerita.com was born, and my first post went live on the internet. [Read more...]

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

Chocolate Chunk Zucchini Bread

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com Sooo this was the first time I’ve ever had zucchini bread, but now I totally get what all the fuss is about. This stuff is delicious! 

Now I wish I was one of those people who had the problem of way too many zucchinis in the summer, because in addition to my spiralized zucchini dinners that I’ve been obsessed with this summer, I now want to make this zucchini bread all. the. time. [Read more...]