Cinnamon Raisin Peanut Butter Oatmeal Cookies
I love oatmeal raisin cookies. They are, by far, my very favorite type of cookie. Another favorite of mine? Peanut butter cookies. I’m very picky about both varieties, though. I like them soft, thick, and unbelievably chewy – not dry, hard, or crunchy in the slightest. It’s hard to find a soft peanut butter cookie and a chewy, thick oatmeal raisin cookie. And it’s been my mission to create the perfect cookie combining the two.
These cookies are unbelievably thick, soft, and bursting with peanut butter flavor thanks to Peanut Butter & Co. Cinnamon Raisin Swirl. Think of these cookies more as peanut butter cookies with oats rather than oatmeal cookies with peanut butter. And each bite is chockfull of cinnamon and raisins.
- Yield:2.5 dozen cookies
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
1/2 (1 stick) salted butter, softened to room temperature
1/2 light brown sugar
1/4 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1 1/4 cups all purpose flour
1/2 cup quick oats
1 1/4 cups raisins
Preheat oven to 350°F. Line baking sheet with parchment paper.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the Peanut Butter & Co. Cinnamon Raisin Swirl, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the ground cinnamon, baking soda and flour. Do not overmix. Fold in the quick oats and raisins. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 tablespoons of dough per ball, onto prepared baking sheet.
Press a few extra raisins on top for looks, if preferred. Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven.
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
You may use unsalted butter in this recipe. If so, add 1/4 teaspoon salt with the flour.
Store cookies covered at room temperature for up to 1 week. Cookies freeze well.