Oatmeal cookies; they may be a simple bake but they’re definitely one of the most delicious. Though apparently not everyone would agree, as according to a friend they’re ‘a disappointment when all you want is a chocolate chip cookie’. Guess you can’t win them all? For me personally I’m a big fan. They’re thick, chewy and there’s so many delicious ingredients you can add to an oatmeal cookie to mix it up!
These cookies have cinnamon, vanilla, peanut butter, oats and juicy raisins all packed in; which might sound like a crazy combination of flavours. But I can assure you its super delicious. These little cookies took me three attempts to get right, so believe me when I say they are well tested! I was tempted to add in some peanuts too, but I decided I kinda liked that they are soft rather than having crunchy nuts inside. Thats the beauty of cookies like these though, as you can add them in if you fancy!
So what makes these oatmeal cookies tick?
- Using an electric hand whisk is helpful to get a well combined dough, but don’t be tempted to whisk more than necessary. You’ll incorporate too much air into the dough and your cookies will spread.
- The dough will be very sticky and needs to be chilled. First in the bowl that you mixed the dough in, and then placed in the freezer when the dough is rolled into balls. This is vital, otherwise your dough will be too warm and again will spread.
- The cookies will look very soft in the middle when they are done, but don’t be tempted to leave them in the oven. Just ensure you leave them to cool for 10 minutes on the baking tray – they will finish cooking here.
These cookies are deliciously thick, soft, chewy and packed full of juicy raisins. Everything you want an oatmeal cookie to be. I promise you won’t be wishing it was a chocolate chip cookie!
On with the recipe:
Peanut Oatmeal Raisin Cookies
- 140 g plain flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 115 g unsalted butter room temperature
- 100 g soft light brown sugar
- 100 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 60 g smooth peanut butter
- 120 g porridge oats
- 120 g raisins
- Firstly mix the flour, cinnamon, baking powder and salt into a small bowl. Then set aside.
- In a large bowl, add the the butter and sugars. Using an electric whisk, mix until combined and fluffy. Add the egg and vanilla and mix. Add the peanut butter and mix again. Then add the dry ingredients and mix until just combined. Finally, mix in the oats and raisins by hand. The batter will be very thick. Cover with clingfilm on the surface of the dough, and chill for 30 minutes. Meanwhile, preheat the oven to 175C/155C Fan.
- Roll the dough into 12 balls – roughly 65g each in weight. Place the balls on a baking tray, cover and place in the freezer for 15 minutes.
- Bake the balls straight from the freezer on a lined baking tray – 6 per tray to ensure the balls are evenly spaced – for 13-15 minutes, until golden brown at the edges and soft in the middle. Leave on the baking tray to cool for 10 minutes, then move to a cooling rack to cool completely.