Cinnamon Raisin Peanut Butter Oatmeal Cookies

By cecelia26_

Ingredients

• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 3/4 cup Cinnamon Raisin Swirl peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 1/4 cups all purpose flour
• 1/2 cup quick oats
• 1 1/4 cups raisins

Details

Servings 3
Adapted from ilovepeanutbutter.com

Preparation

Step 1

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the Cinnamon Raisin Swirl peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the ground cinnamon, baking soda and flour. Do not over mix. Fold in the quick oats and raisins. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 tablespoons of dough per ball, onto prepared baking sheet.
4. Press a few extra raisins on top for looks, if preferred. Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven.
5. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

*You may use unsalted butter in this recipe. If so, add 1/4 teaspoon salt with the flour.