If you have trust issues because of oatmeal raisin cookies, this recipe will certainly win you back! Trust me, I wasn’t a believer until recently but oatmeal raisin cookies really deserve a place in the spot light.
I converted into an oatmeal raisin cookie lover after trying a recipe for oatmeal raisin cookies that were soft and chewy. From then on, I was hooked. Recently I discovered that if you add peanut butter to oatmeal raisin cookies, you end up with a cookie that tastes just like a PB&J sandwich.
So now, I’m not even mad when I pick up a cookie that I think is chocolate chip and turns out to be oatmeal raisin – in fact, sometimes I’m glad. Especially if they turn out to be peanut butter oatmeal raisin…yum!
Peanut Butter Oatmeal Raisin Cookies
- Preheat the oven to 350°F / 175°C. In a large bowl, cream together the room temperature butter and the sugars along with the baking soda, salt, and eggs until smooth.
- Add one cup of oats, one cup of flour and a cup of raisins to the mixture. Use a wooden spoon to combine the dry ingredients into the dough. Once totally mixed in, add the remaining oats, flour, and peanut butter chips. Stir until a sticky, clumpy dough forms.
- Use your hands to roll the dough into one inch round balls. Arrange the dough on a baking sheet and bake for 12-15 minutes, until puffed and golden brown. Remove from the oven and let cool for 2-3 minutes on the pan before transferring to a cooling rack. Serve warm or room temperature – store in an airtight container for up to a week. Enjoy!