Peanut Butter Oatmeal Cookies – the all-time favorite oatmeal cookie made that much better with the addition of peanut butter and golden raisins.
We love to eat cookies.
Do YOU love to eat cookies?
I can’t imagine that you wouldn’t. I mean, I don’t think I’ve ever met someone who doesn’t like a cookie or two.
A family favorite is the peanut butter cookie.
I can’t make those things fast enough before they’re completely gone!
Mr. 365 will eat the majority of them himself, too.
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And another favorite is the oatmeal cookie.
These two cookies have been around for ages, so when I had the hankering (do people use that word still, hankering?) for one of those little bite-sized goodies, I decided to combine the two.
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- ¾ cup butter room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 2 cups oats I used quick oats, not rolled
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup golden raisins
- Preheat oven to 375 degrees F.
- In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
- Mix in the peanut butter.
- Add the eggs and vanilla and beat until thoroughly combined.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and cinnamon.
- Add the flour mixture to the butter mixture, beating just until combined.
- Mix in the raisins.
- Drop by rounded teaspoonfuls onto a baking sheet and bake for 8-10 minutes until lightly golden around the edges.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
I rate everything I bake on a scale of 1-4 with 4 being the best and these Peanut Butter Oatmeal Cookies earned 4 rolling pins.
I made them later this afternoon and there are only a couple dozen left.
The whole family really polished them off and I know they’ll be added to our regular cookie menu!