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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.
I eat peanut butter with bananas. Sometimes on a plate, sometimes on bread.
My favorite way to eat peanut butter is in a peanut dipping sauce.
My favorite way to enjoy peanut butter is through peanut butter fudge!
on ezekiel bread :)
I like apples slices dipped into peanut butter or spread on a banana
I make protein PB balls for the kids and myself…I’d love to try them with these new flavors!!!
I, too, am a PB addict! Can’t wait to try these cookies…just wondering if I can’t find the cinnamon PB would you recommend upping the cinnamon to a full teaspoon to compensate for what will be missing in the PB you used….I’m thinking it can’t hurt with cinnamon and oatmeal being such a great combo anyway!
Hi Kerry! If you can’t find the peanut butter, you could absolutely up the amount of cinnamon. I tend to like things cinnamon-y, so I definitely would :)
i have one batch chilling in the ref now. i tasted a bit of the dough and its yummmmmmmmy!!! This is a great a recipe, so simple and everything is just in my pantry, no need for a special grocery list.
thanks so much for this. i followed you in twitter :)
Hope you love the cookies, Carla!! :)
Hey!
I love these cookies…
But my mixture is crumbly?! Where have I gone wrong?
They do mould into balls and come out as a small cookie, not as big as these.
Honestly they do taste amazing but I’m wondering where I’ve gone wrong or if that’s right?
I’m from the UK and not like any cookies I’ve made here
Happy New Year! X
Hi Sarah, what kind of peanut butter did you use? I always use natural peanut butter which is pretty oily, if yours isn’t oily it could’ve made it more firm and crumbly. The size also could just be if you made different sized dough balls. Happy New Year to you too! Let me know if there’s anything else I can help with.
Love love love this recipie! It was a hit a picnic made them for this week.
I used buckwheat flour in place of the regular flour, for the oats I did 1/4 regular oats and the other portion were the quick oats.
I used dark brown sugar rather then light because it’s what I had and lastly I used regular salted natural pb because again it’s what I had in had on hand. Thanks so much, one for the books! Will be making again very soon!
So thrilled you’re loving the cookies, Morgan! Thanks so much for your feedback :)