Peanut Butter Oatmeal Raisin Cookies Recipe (video)

[Saviolo]

This is a mashup of a few of our favourite things: Peanut butter, and oatmeal raisin cookies. We know that raisins are polarizing in food, but we firmly believe that most people who dislike raisins in their food only do so because they're getting those dried out, chewy, leathery raisins that haven't been reconstituted before being used in the dish. Highly recommend rehydrating the raisins somewhat in some flavourful liquid. A few recipes we've seen call for them to be reconstituted in vanilla extract, which seems overly expensive, so we just use rum (sometimes bourbon).

These cookies come out quite soft and crispy around the edges. You don't want to overbake them, so take them out when they've got just a hint of browning along the edge. We use regular rolled oats for this, not instant or "minute" oats. Also, you could easily replace the white sugar with xylitol if you wish. Because we cut the sugar back somewhat, you want to make sure you shape them how you want them to end up looking because they're not going to spread much while they're baking.

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[Phentex]

1. Yum!

These look great. Ya hardly ever see anyone mix things by hand anymore.

[Saviolo]

2. There wasn't really enough to use a mixer!

We only did a half recipe, since it was just for ourselves, so there wasn't really enough to put in a stand mixer. Plus it's been hot as hell around here, so the butter was incredibly soft, which makes for easy creaming!

We were a little surprised at how binding the peanut butter was. It really just held the butter, sugar, and egg together incredibly well.

[BobTheSubgenius]

3. First of all....one of my favourite cookies, so we are off to a roaring start!

Second, I am always happy to find recipes that are easily converted to a low- or no-sugar variant. Winner, winner, cookies for dinner!

Thank you!

[Saviolo]

4. When researching recipes

We always cut the sugar way way down from the ones we find. Neither of us have much of a sweet tooth, and we find most recipes we look at have so much sugar that they don't taste much of anything other than sweet.

It was the same thing when we were developing the lemon cookies we did a couple months ago. The final result we got was still plenty sweet, and we cut down the sugar from the few recipes we developed it from by about 2/3rds. Can't imagine how sweet they'd be if we used all that sugar!