We love peanut butter cookies! There’s just something really comforting about sinking your teeth into a soft, homemade peanut butter cookie, isn’t there? I have a few recipes at Lord Byron’s Kitchen for cookies that use peanut butter, and this one is a variation on one of those.
When it comes to cookies, I tend to lean more toward a chewier cookie experience rather than a crispy cookie. I love cookies like ginger snaps too, but the chewier the cookie, the more delicious it is! Adding the raisins certainly helps to achieve a chewier cookie!
LIGHT VS DARK RAISINS – WHICH WILL YOU USE IN YOUR PEANUT BUTTER COOKIES?
My mom used to refer to raisins in two basic terms – light and dark. But, there’s more to raisins than just the color difference. Not only are different grapes used in the making of raisins, but there are different processes that can be applied too.
In most baking recipes, you’ll see just the word raisins. The most common raisins that can be found in North America and either light in color or dark in color. Sometimes, they might be called Golden Raisins or Sultana Raisins.
Brown raisins are sun-dried by laying them out in the sun for two to four weeks. Golden raisins (with the exception of sultanas) are typically oven-dried and often treated with sulfur dioxide to preserve their color.
To be honest, I don’t find much of a difference in the taste. The texture is different though. The golden raisins are more plump and juicy, while the brown raisins have less moisture content. You can use both interchangeably.
CHOCOLATE CHIPS – SEMI SWEET, DARK, OR MILK?
Dear Reader, whatever you have on hand will work perfectly in this Peanut Butter Chocolate Chip Oatmeal Raisin Cookies recipe. I always have both semi-sweet and milk chocolate chips on hand. I tend to bake often, so it’s not such a big deal for me to have both. But, there is a good reason for both.
I think semi sweet chocolate chips are the best to incorporate into baked goods. I think the partial sweetness of them prevent a cookie or a cake from becoming too sweet. It’s just a personal preference really. You can certainly use milk chocolate.
Milk chocolate chips are reserved for making bark, for melting and dipping, or for topping. I always use milk chocolate at Christmas time when making truffles. And I always reach for milk chocolate when making a frosting or a ganache. Really, you can use whatever you have on hand.
But, don’t use dark chocolate! When it comes to chocolate, our home is divided. I prefer milk while John.e and McKenna prefer dark. In fact, McKenna is quite a lover of dark chocolate. She loves 70% or higher. I can’t stand it! It’s too bitter.
BREAKING WITH TRADITION
The Peanut Butter Chocolate Chip Oatmeal Raisin Cookies recipe that I’m about to share with you is not a traditional peanut butter cookie. I know the addition of oats might not be traditional, but I like to add it to mine. I like a cookie that has some chew to it, otherwise, a peanut butter cookie alone tends to be sweet and rather bland. Adding oats and a little extra kick of vanilla can really turn that simple, boring cookie into something way better!
This time, I took it a bit further and added chocolate chips and raisins too. I was inspired by my recent Kitchen Sink Cookie recipe. Adding more texture to cookies greatly improves the cookie experience.
Another non-traditional thing I do is to not use the fork smashing technique. John.e mentioned that his mom used to make her peanut butter cookies by using the tines of a fork to push down on the batter before baking to create a criss-cross pattern. I just use a small ice-cream scoop, place the mounds of cookie dough a good distance apart, and let the magic happen.
Now, I challenge you, Dear Reader. Make these cookies and try to eat just one. I bet you’ll fail; I did! (Several times, in fact!)
Peanut Butter Chocolate Chip Oatmeal Raisin Cookies
Peanut Butter Chocolate Chip Oatmeal Raisin Cookies are large and puffy, soft and chewy, and can easily be a delicious substitute for just about any store-bought granola bar! Prep Time10 minsCook Time12 minsTotal Time22 minicourse: dessert cuisine: American Servings: 24 Calories: 239kcal Author: Lord Byron’s Kitchen
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quick cook oats
- 1 cup semi sweet chocolate chips
- 1 cup raisins
- Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or a Silpat liner. Set aside.
- In a large mixing bowl, use a handheld mixer to blend the butter with both sugars until smooth.
- Once completely incorporated, add the egg, vanilla, and peanut butter. Mix well to combine.
- Next, add the flour, salt, and baking soda and just blend into the peanut butter mixture. Don’t over mix the cookie dough. Stir in the oatmeal, chocolate chips, and raisins.
- Using a small cookie scoop, which will allow for more even and uniform cookies, position mounds of the cookie batter two inches apart on the prepared cookie sheet. Be sure to leave room for growth.
- Bake for 12 minutes. Allow the cookie to cool for two minutes on the baking sheet before transferring to a cooling rack for the remainder of the cooling process.
Calories: 239kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 201mg | Fiber: 2g | Sugar: 12g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg