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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.
Tried this recipe today. It is very dry and there is no liquid for the oats or raisins to absorb. And yes, they each need to absorb a little water for baking. They WILL, and no water in a recipe changes how oats cook. Without water, oats fry to a crisp and don’t hold. Water is what binds oats, not butter. It’s also unidealistic to keep cookie dough in the fridge for up to a week, and since there is no liquid for the oats to absorb (one egg and butter and vanillan are not liquids), I can only assume keeping it covered in the fridge for a week is the author’s way of gathering moisture, because refrigerators draw moisture out of food. The end mix is REALLY hard to mix, it’s more like kneading the raisins in because it’s so firm. I ended up adding 1/3 cup water to the mix just so I could fold the raisins in. Also elevation is always a factor. Here on the north coast of California, old fashioned oats do not cook in cookies with no water in only 12 minues. Please consider physics and relativity when posting recipes. It’s also no notice no one has posted about actually making these yet with only 1 prior vote for the recipe, which is disappointing because that is the indication making a blog recipe is either worth the time/hassle or not. 5 stars for taste, but only 3 for needing to fix it just to add the raisins.
Hi Alleria, sorry you had trouble with this! I’ve never found the recipe to be too dry and haven’t ever really needed to use water for oat recipes, but that can definitely vary based on conditions. If you’re at a higher elevation, that could definitely have to do with it. Thanks for sharing your feedback about adding water. Glad you enjoyed the taste once you were able to get everything well mixed!
Looks incredibly delicious! Would love to try and make these.
Hope you love them!
LOVE this so much!
Cookies always THE BEST
Yay so glad you’re loving them!
How many cookies does this make? Approximately
It depends on the size of the cookies, but it should yield between 12-16 cookies!
This recipe worked well with reconstituted peanut powder! I hoped it would give me a less sweet and oily cookie. The dough didn’t spread much while baking and did require more baking time. I got 2 dozen good sized cookies. Appears the cinnamon raisin PB is no longer available on the site. Used a full teaspoon of cinnamon because I only had a plain PB (peanut powder mixed with water) and it could have taken more for a more pronounced spice.
Just made these! Delicious! A small cookie recipe that packs a big punch! Soft n flavorful! I can’t stop eating them! I will remember to add cinnamon next batch!
So glad you’re loving them, Christina!