Peanut Butter Oatmeal Raisin Cookies
This post may contain affiliate links. Please read our disclosure policy.
When it comes to peanut butter oatmeal raisin cookies, I believe every bite should be loaded with flavor and texture. Over the years, I’ve perfected my recipe so you can have soft and chewy cookies that come out perfectly every time. Whether you’re out to win the bake sale, impress your crew, or treat yourself, this recipe delivers.
And to ensure your cookies turn out flawless, I’m spilling my top five cookie-baking secrets!
Baking cookies is one of my favorite things to do, and we tend to pull out the mixing bowls a couple of times a month. The hardest part is always deciding which kind to make — do we go with cozy oatmeal raisin or lean into rich, peanut buttery goodness? This recipe solves the problem by combining both in the most delicious way.
These cookies really do have it all. They’re chewy and hearty thanks to the oats, perfectly soft in the middle, and just sweet enough without going overboard. The savory richness of peanut butter pairs so well with those little pops of sweetness from the raisins. Fair warning: it’s very hard to stop at just one.
PS. If you’re worried that you’ll eat them all at once, you can make my one giant oatmeal cookie for a big, single-serving treat.
These peanut butter oatmeal raisin cookies use all familiar ingredients – the type that you probably have on hand, most of the time. This is what you need:
- Butter: Using salted butter gives the best flavor ( If you only have unsalted butter, increase the salt to ¾ teaspoon).
- Sugars: Using both light brown sugar and granulated sugar creates the best flavor.
- Oats: I prefer old-fashioned rolled oats, but quick oats will work, too. Don’t use steel-cut oats – they won’t work in this recipe!
- Walnuts: We toast the nuts in the oven for about 7 minutes before chopping them as it gives them the best flavor. You can substitute pecans or even peanuts!
- Raisins: Dried cranberries make a great substitute.
- Coconut: I like to use unsweetened coconut and toast it in the oven for the most flavor.
- Peanut butter: I use all-natural, creamy, salted peanut butter.
- Chocolate chips: A chocolate chip cookie is only made better with peanut butter, oats, and raisins. Chocolate chunks, or a mix of chips and chunks, is also delicious!
Unlike something like a pot of chili or a curry, where you can just throw ingredients in and it’s sure to turn out – baking is a science! While this recipe is easy to follow, it never hurts to have a few pro tips up your sleeve.
Here are 5 must-know tips for cookie perfection:
- Room temperature: Take the butter and eggs out of your refrigerator around 30 minutes before you start this recipe so it comes to room temperature. This helps achieve the creamy consistency when you bring the ingredients together, because cold ingredients don’t incorporate air in the same way, making them turn out denser than we want.
- Butter and salt: Use salted butter for these cookies! If you only have unsalted butter, that’s fine, but you’ll want to increase the salt to ¾ teaspoon.
- Toasty goodness: Toast your nuts and coconuts to enhance the flavor and add a satisfying crunch.
- Baking time: I like pulling these out of the oven around 9 minutes in as I like my centers to be softer. The longer you keep them in the oven, the more crisp they’ll be.
- Don’t over mix: Over mixing can lead to tougher cookies, so when you combine the dry ingredients in, be careful not to overdo it. Go until they’re just combined for the best results.
Toasting your walnuts and coconut
I like to pop the walnuts and coconut in the oven before combining them into this recipe. I find it deepens the flavor and adds the most delicious crunch. Simply pop them in the oven for around 7 minutes.
Once they’ve cooled to room temperature, you can store leftovers in an airtight container on the counter for up to four days. I like to briefly pop them in the oven or microwave to warm them up! This recipe makes a big batch, so if you don’t think you’ll get through them all, pop them in the freezer to enjoy later!
Another recipe you might enjoy is my brown sugar oatmeal cookies.
Peanut Butter Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup salted butter (at room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- ½ cup peanut butter (preferably all-natural)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups rolled oats
- 1 cup walnuts (toasted and coarsely chopped)
- 1 cup raisins
- 1 cup unsweetened coconut (toasted)
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- In a large-sized bowl beat the butter, sugar and peanut butter for 2-3 minutes. Add eggs one at a time, beating well between each addition. Beat in the vanilla.1 cup salted butter, 1 cup light brown sugar, ½ cup granulated sugar, 3 large eggs, 1 ½ teaspoons pure vanilla extract, ½ cup peanut butter
- In a separate medium-sized bowl, whisk the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon sea salt, 2 cups rolled oats, 1 cup walnuts, 1 cup raisins, 1 cup unsweetened coconut, 1 cup dark chocolate chips
- Using a large cookie scoop, drop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly.
- Bake the cookies for 8-12 minutes. The longer you bake the cookies the more crisp they will be.
- Remove from oven and cool on a wire rack. Store completely cooled cookies in a sealed container.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I tried the recipe and actually thought it was quite good! I didn’t follow the directions well and put both sugars in with dry ingredients but they tasted good and rose as they should. I used pecans and semi sweet chocolate as that is what I had on hand. I also added some cinnamon to the flour mixture. The only thing that I would add to the next batch is more of both sugars as they were not sweet enough for cookies to my taste. Thank you for the recipe.
David
Pecans sound like a wonderful addition!