Soft and chewy peanut butter oatmeal raisin cookies are so good! A twist on a classic, this recipe is easy and perfect for any day of the year.
Of all the cookies in the world, oatmeal cookies are our absolute favorite cookies. Oatmeal walnut cookies and maple oatmeal cookies are both so easy and delicious and No Bake Peanut Butter Oatmeal Cookies are perfect if you're not feeling like turning on the oven. Today, we're going to take a look at these delicious peanut butter oatmeal cookies with raisins!
Table Of Contents:
About this recipe
These peanut butter oatmeal raisin cookies are very soft and chewy and they have the perfect amount of sweetness. These cookies are perfect for times you can't decide whether you want something different.
The combination of peanut butter and oatmeal stands out nicely and the addition of raisins brings everything together. These cookies keep well and you can make them ahead of time.
Ingredients and substitutions
- Butter: It's best to use unsalted butter at room temperature for this recipe. Margarine or any substitutions such as applesauce or coconut oil won't work in this recipe.
- Peanut butter: Use creamy peanut butter and make sure the oil is not separated.
- Egg: Make sure it's at room temperature.
- Oatmeal: We are going to use old fashioned oatmeal in this recipe, not quick or steel cut.
Instructions
- Cream butter and sugars in a large bowl. Add in the peanut butter and mix well.
- Mix in the egg and vanilla extract and finish by adding flour, oatmeal and raisins.
- Chill the dough in the fridge for 30 minutes and then bake in the oven for 12-15 minutes until the edges are golden.
- Let the cookies cool in the pan for 5 to 10 minutes, then transfer them to a wire rack.
Frequently Asked Questions
Using quick oats instead of old fashioned would change the texture and consistency of the cookies therefore I recommend keeping the recipe as is.
Once these chewy oatmeal raisin cookies are cool, store them in a freezer bag and freeze for up to three months. Thaw in the fridge and let them sit at room temperature for about 30 minutes before serving.
You can keep the cookie dough wrapped tightly in a plastic wrap in the fridge for up to 4 days or in the freezer for up to 3 months. If frozen, let the dough thaw in the fridge overnight. Once ready to bake, let the dough come to room temperature and then proceed with the baking instructions.
Notes and tips
- Check the cookies after ten minutes. Once they're golden at the bottom, they're ready. Take them out of the oven, and let them sit on the counter for 10-15 minutes and then they're ready to be served. I like to have my cookies a little bit underdone so they're chewy in the middle.
- Store the leftovers in an airtight container and keep in a cool and dry place for up to 4 days.
- You can leave raisins out if you prefer. There won't be a change in the texture or the quality of the cookies.
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Step-by-Step Recipe
Peanut Butter Oatmeal Raisin Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all purpose flour
- 1 cup old fashioned oatmeal
- 1 cup black raisins
Instructions
- Using a stand mixer or a hand held electric mixer, cream the butter, sugar and brown sugar.
- Add in the peanut butter and mix well.
- Add in the egg, vanilla and salt. Mix to combine.
- Using a wooden spoon or a spatula, mix in the flour. Once incorporated, add in the oatmeal and raisins and stir to combine.
- Cover the bowl and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using an ice cream scoop, scoop the cookie dough into the baking sheet, leaving 2 inches between the cookies. If you want your cookies flatter, press the top of the cookies just a little bit with your fingers.
- Bake in the oven for 12 minutes until the edges are golden brown.
- Let the cookies cool before serving them.
Notes
- Depending on the butter you use, the cookies might spread a bit so always leave 2 inch space between the cookies on the baking sheet.
- Check the cookies after ten minutes. Once they're golden at the bottom, they're ready. Take them out of the oven, and let them sit on the counter for 10-15 minutes and then they're ready to be served. I like to have my cookies a little bit underdone so they're chewy in the middle.
- You can make the cookie dough beforehand and have it in the fridge. Take the dough out of the fridge once you preheat the oven and place it on the counter. Start scooping onto the baking sheet after 10 minutes.
- Use old fashioned oatmeal for this recipe to get a better texture and consistency.
- You can leave raisins out if you prefer. There won't be a change in the texture or the quality of the cookies.
Tena
this recipe is perfect. I thought it would need more oatmeal but I followed it exactly and they were just right. crispy on the edges, soft and chewy. mmmmm. I tried them a second time with chocolate covered raisins (no chocolate chips) and loved loved loved! thanks
Shadi HasanzadeNemati
Glad you like this recipe, thank you for your comment 🙂
Robin
YUM!! I made these cookies following the recipe at 5000' and they are not only delicious, but didn't flatten out! I left some as balls and flattened out some - a great bite either way. With the relatively low sugar, they are nice treat 🙂 Next time I'll try crunchy peanut butter to compliment the chewy texture of the cookie. I did have to cook them for 15 minutes for them to be a little toasty on top.
Cynthia Morton
I thought that my cookies turned out quite well. They really did seem to continue to “bake” on the cookie sheet, pretty much until thoroughly cooled. As I had some natural style (no added sugar or salt) peanut butter, I used half a cup of that along with traditional creamy peanut butter, not thinking that I perhaps should have added a bit more sugar! So, my cookies are not particularly sweet, but still good. Also, I made smaller cookies and found that 12 minutes baking time was spot on. Thank you!
Christine
The taste is there, but I had a similar problem with the cookies being too dry and crumble-y. Some of them fell apart while transferring them to the cooling trays. They also didn't change size or "flatten" at all. I did squish them down manually, but they don't stay together. I wonder how using different peanut butters affect this recipe. I used Aldi brand. The last thing, which is more of a personal preference is that these cooking instructions leave them VERY underdone. My cookies took more like 15-17 minutes in the oven and they're still a gooey fall apart cookie.
Shadi HasanzadeNemati
Hi Christine, using a different peanut butter could change the results. As shown in the photos, these are not flat cookies. As for falling apart, I would like to know if you let them cool completely before moving them? Moving cookies while still warm could have them crumble.