Irresistible Chunky Peanut Butter Oatmeal Raisin Cookies Recipe
These Chunky Peanut Butter Oatmeal Raisin Cookies are chewy, packed with flavors, and the perfect treat for sharing.
Equipment
- - Mixing bowls
- - Baking sheets
- - Parchment paper
- Whisk
- - Electric mixer
- Scoop
Ingredients
For the Cookie Base
- 1 cup Light Brown Sugar packed
- 0.5 cup Granulated Sugar
- 0.5 cup Salted Butter softened
- 1 cup Peanut Butter creamy
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract pure
- 1.5 cups All-Purpose Flour King Arthur recommended
- 2 cups Rolled Oats old-fashioned
For the Leavening
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
For the Mix-Ins
- 1 cup Chopped Walnuts 1/4-inch pieces
- 0.5 cup Unsweetened Coconut optional
- 1 cup Raisins or dried cranberries
- 1 cup Dark Chocolate Chips or milk chocolate chips
Instructions
How to Make Chunky Peanut Butter Oatmeal Raisin Cookies
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, sea salt, and rolled oats.
- In a large bowl, beat the softened salted butter, light brown sugar, and granulated sugar together until light and fluffy.
- Add the creamy peanut butter to the mixture and mix until combined.
- Beat in the eggs one at a time and then add the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Fold in the chopped walnuts, raisins, dark chocolate chips, and coconut until evenly distributed.
- Using a scoop, drop the cookie dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 8-12 minutes until edges are golden and centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
Notes
For added flavor, consider toasting the walnuts and coconut before mixing them in.