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These flavorful Peanut Butter Oatmeal Raisin Cookies have the perfect chewy texture thanks to the oats and raisins. They’re perfectly soft and absolutely delicious!
Today, we’re talkin’ about one of my favorite subjects: peanut buttaaaahhh!!! And how peanut butter can make the most delicious Peanut Butter Oatmeal Raisin Cookies!
I’m just so excited about peanut butter (as I usually am) and all the delicious flavors and these cookies. Because these Peanut Butter Oatmeal Raisin Cookies, you guys, were awesome.
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 Peanut Butter Oatmeal Raisin 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!!
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. Obviously, this Cinnamon Raisin Swirl Peanut Butter topped the list and I had to turn them into cookies! You’ll love this one – enjoy!
Cinnamon Peanut Butter Oatmeal Raisin Cookies
Ingredients
- 1 stick, ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- ½ cup PB&Co. Cinnamon Raisin Swirl Peanut Butter or regular creamy peanut butter
- 1 large egg
- ¾ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup raisins
Instructions
- 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.
- Combine the oats, flour, baking powder, baking soda, salt, and cinnamon. Add into the peanut butter mixture and beat until just combined.
- Fold in raisins. Chill cookie dough, covered, at least 2 hours and up to 1 week.
- 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.
- 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.
Who doesn’t love peanut butter! Those are some amazing sounding peanut butter flavors!
My preferred way to eat peanut butter is as a sandwich. I also like it in cookie form.
I like to enjoy a warm grilled peanut butter and jelly sandwich.
These oatmeal cookies do look delicious! My favourite way to enjoy peanut butter is slathered on cinnamon and raisin toast in the morning.. peanut butter on toast is the ultimate way to enjoy it!
I love it on fruit! And on yogurt — I know that might be weird :)
Off the spoon!
Oh my word – what a delicious looking cookie! I love oatmeal in cookies – so chewy and delicious! And with peanut butter – drool! Thanks for sharing!
Anisa.xx
The Macadames – Discover Australia through the lives of twenty-something Aussie women.
http://www.themacadames.com
I don’t normally pick peanut butter cookies when give the choice either (despite being a PB fanatic) – however, I do LOVE oatmeal cookies and I can only imagine how delicious these cookies are!
I love to make peanut butter toast by toasting the bread and slathering on the PB while the bread is warm to melt the PB. It’s amazing. I haven’t tried this type of PB but I have used at least two kinds of the brand’s flavors in baking. The white chocolate one and the dark chocolate one. Both are great. I will have to find a jar of this and make these! I just made the pistachio and white chocolate one posted previously and shared those with several groups. I loved the way the dough worked to mold the cookies and how beautifully they were shaped when baked. Definitely a keeper recipe!! Thanks for what looks like another favorite in my collection!!
I don’t know why I haven’t tried that peanut butter flavor yet (besides it being a rare one in stores). Every time I’m low on fresh groceries, my breakfast is some combination of bread or cereal, raisins, cinnamon & pb!