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.
Mary
This recipe as printed is way to dry. The cookies were hard to form and crumbled upon coming out of the oven. I checked and doubled checked portions, so either a liquid ingredient is missing or the dry ingredient measurements are incorrect. After baking about 9 cookies, I added 3 tablespoons milk and that did the trick. However the taste is number one and the crumbled cookies will be enjoyed over ice cream!
Shadi HasanzadeNemati
Hi Mary, Thank you for your feedback. We will rerun the recipe to see if it needs any tweaks.
jenniegal
Great recipe. Melts in your mouth, not in your hand! Will make again & again.
Limary
I was looking for a recipe that will be a good source of protein and fiber and VOILA! This cookies are the perfect snacks for my hubby. Thank you.
Michelle
The combination of my 2 all-time favorite cookies! So good
Cate
Wow these look delicious, and so simple! Thanks for the recipe!
Angela
My two favorite flavors right here in this one cookie! Love how soft and chewy this is. Perfect for cookie exchanges! YUM!
Irina
I was looking for cookies to make edible Christmas gifts. I love your recipe made within 30 minutes. 🙂 What could be better? I include your recipe on my list to make!
Shadi HasanzadeNemati
Thank you Irina for your kind review!
Abeer Rizvi
Mmmm... these look so deliciously chewy!
Shadi HasanzadeNemati
Thank you! We love oatmeal raisin cookies!
Tayler Ross
These cookies are like my two favorite cookies combined! I can't wait to try them!
Shadi HasanzadeNemati
Peanut butter oatmeal raisin cookies are so good!
Marissa
I just made these and they're in the oven right now. I just realized there is no leavening in your recipe? The dough is amazing (i still can't decide whether I like dough or cookies more). Very curious how these turn out!
Shadi HasanzadeNemati
Hi Marissa, that's right, no leavening in this recipe 🙂 I'm happy you like the dough and hope you like the cookies too! 🙂
Patty @ Spoonabilities
Oh yeah! Two of my favorite cookies in one! SCORE!!
Shadi HasanzadeNemati
Right? 😀 Two is always better than one:D
Sarah
These look ABSOLUTELY AMAZING! Combining my love for peanut butter with the irresistible oatmeal raisin cookies??? Can't wait to try! {...and devour!}
Shadi HasanzadeNemati
Thank you Sarah!
colleen kennedy
These are different! I like the twist! Nothing beats homemade cookies!
Shadi HasanzadeNemati
Thanks Colleen!
Andrea @ Cooking with Mamma C
You've got some of my favorite flavors here! I love your phrase "little bubbles of joy with raisins." These look incredible. Happy baking, indeed!
Shadi HasanzadeNemati
Thank you Andrea! These are so fun to bake!
Karen @ Seasonal Cravings
These look like the perfect treat to have around the house for packing school lunches. I am a total sucker for anything with peanut butter!
Shadi HasanzadeNemati
Thank you Karen! I agree! These are year round cookies!