The other day I had a craving for cookies, but couldn’t decide which kind to make. Peanut butter? Chocolate chip? Oatmeal raisin? How about all three?
These cookies take several classic cookie ingredients – namely oats, peanut butter, chocolate chips and raisins – and cram them into one perfectly soft, chewy package. Jackpot.
They truly are a marriage between all three types of cookies. They are soft and light like my favourite chocolate chip cookie recipe, but get a little bit of texture from the addition of oats. The interiors are slightly gooey and dense from the peanut butter, and the mixture of chocolate chips and raisins in each bite is like eating Glosette raisins, which happen to be my favourite movie theatre candy. Do you have Glosettes where you’re from? I feel like they’re a Canadian thing, but I’m sure everyone has something similar. So good. If raisins aren’t your thing, feel free to leave them out and add additional chocolate chips instead.
If I can offer one piece of advice to you in order to get these just right, it would be to chill your dough for at least 20 minutes before baking. I just stick the whole bowl in the fridge and busy myself until it’s time to start scooping and baking, and the chill on the dough ensures the cookies don’t spread out too much in the oven and helps them retain their thick, chewy consistency. I even put the bowl back in the fridge while I bake each dozen, and use a different (cool) cookie sheet for the next batch. There is a time and a place for thin, crisp cookies, but this is not it.
I chose to make mine relatively small, only using a heaping teaspoonful of dough for each, mostly so that I can feel better about grabbing them from the jar two at a time. If you want larger cookies, use a larger scoop and just add a couple of minutes onto the baking time. Don’t over bake, though. I always err on the side of under-baking to keep the cookie middles soft.
Can you tell I’m very particular about my cookies? I feel like if I’m going to indulge in cookies, they may as well be exactly how I like them. I hope you like them too. In fact, I know you will. Enjoy!
- 2 cups all-purpose flour
- 1 and ½ cups oats (I used quick oats; use old fashioned for a heartier texture)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon coarse salt
- 1 cup butter, at room temperature
- 1 and ⅓ cups packed brown sugar
- 1 teaspoon vanilla
- 2 eggs, at room temperature
- ¾ cup crunchy peanut butter (or other nut butter)
- 1 cup chocolate chips
- ½ cup raisins
- ¼ cup peanut halves (optional)
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, oats, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream butter and brown sugar together until fluffy and smooth. Stir in vanilla. Add eggs one at a time, mixing well after each addition. Mix in peanut butter until completely incorporated. Add dry ingredients to butter mixture and mix on low until dry ingredients are moistened. Fold in chocolate chips and raisins. (Optional: Place bowl in refrigerator and chill dough for at least 20 minutes.)
- Drop dough by heaping teaspoons onto non-stick baking sheets (or sheets lined with parchment or silicone baking mats). Press one peanut half into the top of each cookie. Bake in preheated oven for 12-15 minutes, until the edges are golden brown (mine took precisely 13 minutes). Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Try to eat as many as you can while they're still hot from the oven, but leftover cookies will keep covered at room temperature for 2-3 days.