Peanut Butter-Chocolate Chip Oatmeal-Raisin Cookies
Recipe type: Dessert, Cookies, Baked Goods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Sometimes indecision is a good thing! 3 classics are rolled into 1 addictive cookie.
  • 1 c. All-Purpose Flour
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ½ tsp. Kosher Salt
  • ¼ tsp. Cinnamon
  • ½ c. (1 stick) Unsalted Butter, softened
  • 1 c. Light Brown Sugar
  • ¾ c. Chunky Peanut Butter
  • 1 Egg
  • 2 c. Old-Fashioned Rolled Oats
  • ¾ c. Bittersweet Chocolate Chips
  • ¾ c. Raisins
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugar, 2-3 minutes. Add the peanut and beat until smooth. Scrape down the sides of the bowl, add the egg, and beat until well incorporated.
  4. Decrease the speed to medium-low and slowly add the flour mixture to the creamed butter. When the flour has been incorporated, stir in the oats, chocolate chips, and raisins.
  5. Working with about 2 Tbsp. of dough at a time, form 1inch balls. Place on the prepared baking sheets with and flatten slightly with your palm. Bake the cookies, rotating the pans halfway through, until the edges are set and lightly browned, about 12 minutes. The centers of the cookies should still look slightly underdone when you remove them from the oven. Allow the cookies to cool for a couple of minutes on the pan, then transfer to a wire rack to finish cooling. The cookies will keep well in an airtight container at room temperature for several days.
Recipe by strawberryplum at