Peanut oatmeal raisin cookies
These are oatmeal cookies with a kick. Spanish peanuts and peanut butter make such a sweet and savory combination that melt in your mouth.
- 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
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