Peanut Butter Oatmeal Raisin Cookies
Soft, chewy, and bursting with flavor, these Peanut Butter Oatmeal Raisin Cookies are the perfect blend of comfort and indulgence. Combining the nutty richness of creamy peanut butter, the hearty texture of rolled oats, and the natural sweetness of plump raisins, this recipe creates a cookie that’s both nostalgic and satisfying. Enhanced with a touch of cinnamon for warmth and finished with a classic crisscross pattern, these cookies are as visually inviting as they are delicious. Ready in just 25 minutes, they’re ideal for an after-school snack, a cozy afternoon treat, or a bake sale favorite. Whether paired with a cold glass of milk or enjoyed straight from the cookie jar, these cookies are sure to become a household staple.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.5 cups old-fashioned rolled oats
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and rolled oats. Set this dry mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract to the wet ingredients and mix until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to ensure the cookies remain tender.
Fold in the raisins gently using a spatula or wooden spoon.
Scoop out heaping tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork, gently press down on each dough ball to slightly flatten it and create a crisscross pattern.
Bake in the preheated oven for about 8–10 minutes, or until the cookies are lightly golden around the edges. The centers may appear slightly undercooked but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade peanut butter oatmeal raisin cookies with a glass of milk, tea, or coffee!
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 525.5 g | 191% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 316.7 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 399 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2751 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
