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    Home » Dessert » Cookies and bars

    Peanut Butter Oatmeal Raisin Cookies

    Published: Nov 27, 2018 · Modified: Dec 12, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    1978 shares
    • 13
    Jump to Recipe Print Recipe

    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.

    A match made in heaven, these Peanut Butter Oatmeal Raisin Cookies are perfect with a glass of milk! They are chewy, plump and very tasty!

    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
    • Ingredients and substitutions
    • Instructions
    • Frequently Asked Questions
    • Notes and tips
    • More Cookie recipes
    • Step-by-Step Recipe

    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.

    Peanut Butter Cookies with raisins on a baking sheet.

    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

    1. Cream butter and sugars in a large bowl. Add in the peanut butter and mix well.
    2. Mix in the egg and vanilla extract and finish by adding flour, oatmeal and raisins.
    3. Chill the dough in the fridge for 30 minutes and then bake in the oven for 12-15 minutes until the edges are golden.
    4. Let the cookies cool in the pan for 5 to 10 minutes, then transfer them to a wire rack.
    two cookies stacked on top of each other.

    Frequently Asked Questions

    Can I use quick oats for this recipe?

    Using quick oats instead of old fashioned would change the texture and consistency of the cookies therefore I recommend keeping the recipe as is.

    How can I freeze these cookies?

    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.

    How long does the cookie dough keep?

    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.
    Oatmeal raisin cookies made with peanut butter for the holidays.

    More Cookie recipes

    • Cardamom Cookies Recipe (Quick and Easy)
    • Strawberry Swirl Cheesecake Bars
    • Cranberry White Chocolate Oatmeal Cookie Bars
    • Chewy Double Chocolate Cookies

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Peanut Butter Oatmeal Raisin Cookies

    Shadi HasanzadeNemati
    Peanut butter oatmeal raisin cookies, a twist on a classic. These cookies are so easy to make and are packed with a lot of flavor. The combination of peanut butter and oatmeal is amazing!
    4.47 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Cookies, Dessert
    Cuisine American
    Servings 24 cookies
    Calories 162 kcal

    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.

    Nutrition

    Calories: 162kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgSodium: 92mgPotassium: 125mgFiber: 1gSugar: 9gVitamin A: 128IUVitamin C: 1mgCalcium: 13mgIron: 1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    1978 shares
    • 13

    Reader Interactions

    Comments

    1. Christine

      January 31, 2023 at 1:34 pm

      3 stars
      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.

      Reply
      • Shadi HasanzadeNemati

        February 02, 2023 at 12:51 am

        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.

        Reply
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    1978 shares