These Oatmeal Raisin Peanut Butter Chocolate Chip Cookies are a delightful sweet-and-salty treat with plenty of texture. Bake a batch and share them with family and friends.
Eric and I got back from Indian Rocks Beach yesterday afternoon. After work on Friday we drove to his family’s beach house near Clearwater, Florida. It was a relaxed weekend by the shore.
On Saturday we spent most of the day on the beach and on the deck at the house, enjoying time with Eric’s sisters, brother, their partners, our nephew, and his parents. We even brought our cat Pearl because our usual sitter wasn’t available. It was a full, happy house — a perfect little family getaway.
Since we recently moved into a new neighborhood, we’ve been hoping to meet more neighbors. I thought a simple, friendly way to introduce ourselves would be with a plate of cookies. Chocolate chip cookies are one of my favorite go-to treats, and I adapted a classic recipe to include oatmeal, raisins, and peanut butter for extra texture and flavor. I hope you enjoy them as much as we do.
Bake a batch to share with people you love — and to make a few new friends while you’re at it.
Oatmeal Raisin Peanut Butter Chocolate Chip Cookies
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies 1x
Description
These Oatmeal Raisin Peanut Butter Chocolate Chip Cookies combine sweet raisins, melty chocolate chips, and a touch of peanut butter for a satisfying sweet-and-salty bite. They’re hearty, textured, and perfect for sharing.
Ingredients
- 3/4 stick butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup natural peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup all-purpose flour
- 1 1/4 cup old-fashioned rolled oats
- 1/2 cup raisins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream the butter, brown sugar, granulated sugar, and peanut butter together in a stand mixer or with a hand mixer until smooth and well combined.
- Add the eggs, vanilla, sea salt, and baking soda; mix until combined.
- Gradually add the flour and oats, mixing until just incorporated.
- Fold in the raisins and chocolate chips gently to avoid overmixing.
- Use a cookie scoop or roll 1–2 tablespoons of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Chill the cookie dough on the baking sheet in the freezer for about 5 minutes to firm up slightly.
- Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.