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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.
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
  

  • 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
  • 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
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