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    Home » Recipes » Cookies

    The BEST peanut oatmeal raisin cookies

    October 11, 2019 by Carrie Leave a Comment

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    This oatmeal raisin cookie is a classic. It is packed full of peanuts, raisins, peanut butter and oatmeal. It gives you the best of sweet and savory together. Who doesn't ever get a sweet and salty craving? Oooo oooo, me, I do! 

    Another few of my nutty desserts that you can't just have one of are my ice box cookies, cinnamon pecan bars, and caramel apple with nuts.

    Oatmeal cookies with spanish peanuts

    This cookie brings back the fondest memories of my childhood. My mom always made these and I can still remember the smell lingering in the kitchen when coming home from school. They were the perfect after school snack! I would grab a handful of them, sit down with my Rainbow Bright TV tray (yes I am that old) and watch TV. These cookies are comparable to Lays potato chips, you can't just have one.

    Why are these cookies so amazing?

    • Soft and chewy
    • Made from the heart and is a family recipe
    • Packed full of salty peanuts that create the sweet and savory combination
    • Simple and kid friendly
    • Not time consuming

    Ingredients and substitutions

    These protein packed cookies make the best on the go snack.

    •  All-purpose flour
    • Old fashioned oats: allow for a better texture to the cookies. Instant oats are more broken down and disintegrate when mixed in. 
    • Raisins: I used the Sun-maid traditional raisins, but golden raisins will work as well. 
    • Peanut butter: Creamy or chunky if you like a thicker texture.
    • Spanish peanuts: This has been a family tradition for these cookies, but dry roasted or cocktail peanuts can be used as well.
    Oatmeal cookies with spanish peanuts

    Expert tips

    • Raisins can be soaked before adding to the cookies. It will guarantee their softness before adding to the batter.
    • Chill the cookie dough only 30 minutes before baking. If left too long to chill, the oats in the batter will absorb all the moisture out and the cookies won't spread in the oven during baking.
    • Room temperature ingredients work best when mixing these cookies.
    • Using an ice cream scooper to scoop out the dough into even sized balls. These cookies don't spread much, so don't back down to tightly.

    How to make these cookies

    These cookies are simple to make and take little to no time.

    First, cream the butter and sugar together. Then, add the eggs one at a time and mix well. 

    Second, stir in flour, baking soda and salt. Then, add milk. Be sure to mix well. Dough will be sticky, but that is how it is supposed to be so don't be alarmed. 

    Lastly, fold in the raisins, oatmeal and peanuts. Chill for 30 minutes. Bake for 12 minutes or until golden brown around the edges. Let them cool for 5-10 minutes. 

    Serve and enjoy!

    Oatmeal cookies with spanish peanuts

    FAQ's

    Why is my cookie dough sticky?

    This cookie dough batter is sticky, so don't be alarmed. It will create and more soft and chewy texture.

    How long will these cookies last?

    They will last up to one week at room temperature if stored in an airtight container.

    Cookie recipes

    •  Cranberry orange cookies
    • Unicorn cookies
    • Chocolate hazelnut cookies
    • Pumpkin blondie cookies
    Oatmeal cookies with spanish peanuts, raisin, and peanut butter.

    Peanut oatmeal raisin cookies

    Carrie
    These are oatmeal cookies with a kick. Spanish peanuts and peanut butter make such a sweet and savory combination that melt in your mouth.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Kitchen
    Cuisine American
    Servings 12 people
    Calories 403 kcal

    Equipment

    • Electric mixer
    • Measuring cups and spoons
    • Baking sheets x2
    • spatula
    • Parchment paper
    • Mixing bowls

    Ingredients
      

    • ⅓ Cup Peanut Butter
    • ½ cup unsalted butter
    • ½ teaspoon salt
    • 1 Cup Granulated sugar
    • 2 Eggs
    • 1 ¾ Oatmeal Not Instant oats
    • 2 Cups raisins
    • 2 Cups Flour
    • ½ tablespoon baking soda
    • ⅓ milk I used 2%
    • 1 Cup Spanish salted peanuts

    Instructions
     

    • Preheat oven to 375°. Line baking sheets with parchment paper.
    • With a hand mixer, cream butter, peanut butter, granulated sugar until well blended. Add in both eggs and mix well after each addition.
    • Add in flour, baking soda and salt and mix well. Add in milk until well combined. Dough may be sticky.
    • Mix in oatmeal until well combined. Fold in raisins and peanuts with spatula.
    • Drop small spoonfuls onto parchment paper. Bake for 12-15 minutes. Cookies should be golden brown.

    Notes

    • These cookies stored in an airtight container can last up to about 5 days. 
    • In the freezer they can last up to 3 months

    Nutrition

    Serving: 30cookiesCalories: 403kcalCarbohydrates: 55gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 338mgPotassium: 375mgFiber: 4gSugar: 17gVitamin A: 276IUVitamin C: 1mgCalcium: 32mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Fun fact of the day!

    Elephants can't jump! Well, imagine that one!

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    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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