Peanut Oatmeal Raisin Cookies
Thick, soft, chewy and packed full of fruit. These Peanut Oatmeal Raisin Cookies are delicious.
Ingredients
- 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
Instructions
- 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.
Notes
Cookies can be kept in an air-tight container for 2-3 days.
Cookie dough can also be frozen, and cookies baked directly from the freezer.