Peanut Butter Oatmeal Raisin Cookies Recipe
This classic Peanut Butter Oatmeal Raisin Cookies recipe is a family favorite. They are loaded with chocolate chips, oatmeal, coconut, peanut butter, raisins, and toasted walnuts so there's a little something for everyone in here. This recipe makes a big batch, so if you have extra, pop them in the freezer to enjoy later!
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
Oats: I like to use old-fashioned rolled oats in this recipe, which makes the cookies heartier. But quick oats are a great substitute. Avoid using steel-cut oats as they don't work in this recipe.
Butter: I like baking with salted butter. If you only have unsalted butter, increase the salt to ¾ teaspoon.
Add-ins: These are the walnuts, raisins, coconut, and chocolate chips. You can swap them for alternatives you like better - different nuts, other dried fruit, milk chocolate, or chocolate chunks. Keep in mind that you'll want 3-4 cups of add-ins.
Serving: 1 cookie, Calories: 248kcal, Carbohydrates: 25g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 163mg, Potassium: 177mg, Fiber: 2g, Sugar: 11g, Vitamin A: 268IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg