Scientifically Sweet: Peanut Butter Oatmeal Raisin Cookies

Saturday, June 9, 2018

Peanut Butter Oatmeal Raisin Cookies

There's this debate about oatmeal cookies.



Chocolate chips?

I'm definitely on team raisin.

And, of course, I'm on team chocolate chip!

Oatmeal cookies are the one (and maybe the ONLY) baked good that I like with raisins.

Correction: I just remembered Butter Tarts. Gotta have raisins in butter tarts - no doubt!

I really like the chewy texture and nutty flavour of oats paired up with chewy jammy raisins. These cookies are thick and satisfying.

They feature peanut butter, white chocolate AND a milk chocolate drizzle. HOT DANG!

This is pretty much the "every occasion" cookie because it counts for breakfast, it counts for snack and it totally counts for dessert!

To sum up: this cookie is efficient, practical, multi-tasking and delicious.

The trick to getting that thick chewy texture and not just a flat lacy cookie (good too, but just not the right occasion here) is an equal proportion of flour to oats. Flour will give this cookie structure. Lots of oats are great but they suck up loads of moisture and can lead to a dry cookie that crumbles instead of chews. Making sure we have just a right amount will give us that thickness we want but they will stay chewy for longer than just a day.

Remember there's also peanut butter in here, so that's extra protein that provides structure and crumbliness. Don't be tempted to increase the amount of oats because with the flour and the peanut butter it is plenty of starch to keep these intact. Any more and they will be dry and crumbly.

Give them a go this weekend and enjoy them all week long!


Peanut Butter Oatmeal Raisin Cookies
Makes 18-20 cookies

½ cup (113g) unsalted butter, melted and cooled
2/3 cup (145g) packed dark brown sugar
¼ cup (50g) granulated sugar
1 tsp pure vanilla extract
¼ cup (60ml) smooth peanut butter
1 large egg, at room temperature
½ tsp baking soda
¼ tsp salt
1 cup plus 1 tbsp (150g) all-purpose flour 
¾ cup (70g) quick oats
¼ cup (35g) sunflower seeds
¼ cup (38g) raisins
3.5 oz (100g) chopped white chocolate
2 oz (56g) melted milk chocolate for drizzling

Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a large bowl, beat cooled melted butter with both sugars until smooth and a bit fluffy. Beat in vanilla and peanut butter until blended, then beat in egg until well incorporated. Mix in baking soda and salt.

Add flour and oats to the butter mixture and fold it in until mostly combined but a few streaks of flour remain. Add seeds, raisins and white chocolate chunks and fold through until evenly distributed.

Use a 1.5-oz ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them 3 inches apart.

Flatten each cookie slightly using the bottom of a drinking glass or dry measuring cup and bake until golden brown around the edges, about 10-12 minutes.

Let cookies cool on the pan for about 1 minute before transferring them individually to a wire rack to cool completely. Drizzle with melted milk chocolate.
Pin It

1 comment:

  1. Enjoyed your approach to explaining how it works, hope to see more blog posts from you. Thank you!


Subscribe via email