I’ve had this recipe bookmarked for at least a month, but between work and birthday desserts I didn’t have a chance to make them until last weekend. They were AWESOME! I love peanut butter cookies -actually peanut butter anything – but these cookies are really something special. If peanut butter cookies and oatmeal raisin cookies got married and had babies, this is what you would get! 😉 They’re perfectly chewy, loaded with raisins, and have just the right balance between the peanut butter and cinnamon. No one flavor dominates. I’ll definitely be making these cookies again. Give them a try and let me know what you think! Enjoy!
Cinnamon Raisin Peanut Butter Oatmeal Cookies
1 stick (1/2 cup) unsalted butter, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tbsp vanilla extract
1/2 cup creamy peanut butter
1 large egg
3/4 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup raisins
1. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.
2. Add baking powder, baking soda, salt, and cinnamon to peanut butter mixture. Beat until combined. Add flour and oats and beat until just combined.
3. Stir in raisins. Chill cookie dough, covered, at least 2 hours. DO NOT SKIP! You’ll end up with thin, flat cookies that spread!
4. Preheat oven to 350°F. Using 1-1/2 tablespoon cookie scoop, place dough onto parchment lined baking sheets (or spray lightly with nonstick spray), about 8 cookies per sheet.
5. Bake cookies in preheated oven for 11-12 minutes, or just until edges are golden brown. Centers will not appear done while hot! Cool cookies on baking sheet ~5 minutes and transfer to racks to cool completely. Yield: ~31 cookies.
*adapted from Bakerita