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!
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.
- 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!
This cookie dough batter is sticky, so don't be alarmed. It will create and more soft and chewy texture.
They will last up to one week at room temperature if stored in an airtight container.
Peanut oatmeal raisin cookies
- Electric mixer
- Measuring cups and spoons
- Baking sheets x2
- Parchment paper
- Mixing bowls
- 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
- 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.
- These cookies stored in an airtight container can last up to about 5 days.
- In the freezer they can last up to 3 months
Fun fact of the day!
Elephants can't jump! Well, imagine that one!
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