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Peanut Butter Chocolate Chip Oatmeal Raisin Cookies

Peanut Butter Chocolate Chip Oatmeal Raisin Cookies

Paula Nemzek for KCTS 9 Cooks


If you’re expecting a hungry after-school horde, these naturally gluten-free cookies will be gobbled up quickly. It makes a huge batch – more than four dozen – so try baking half the batch, refrigerating the remaining dough, then adding your own touches, such as dried cranberries, butterscotch chips, or chocolate drizzles over the tops.

Makes 48 to 60 cookies


  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 11/4 teaspoons baking soda
  • 3 cups rolled oats (from the bulk section; gluten-free if possible)
  • 3 teaspoons oat flour (Optional; helps keep the cookies intact.)
  • 11/2 cups semisweet or bittersweet chocolate chips
  • 1/2 cup raisins
  • 2/3 cup chopped walnuts or pecans (optional)


Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, beat together butter, peanut butter and sugars until creamy. Add eggs, vanilla, cinnamon and baking soda. Mix well. Stir in oats, oat flour, chocolate chips, raisins and nuts.

Drop dough by the teaspoon onto prepared baking sheets and bake for 10 minutes, or until cookies are browned and fragrant. Let cool 1 minute before carefully removing cookies to a cooling rack. They are ready to eat!

Note: For better baking results, we followed America’s Test Kitchen’s recommendation of using standard peanut butter, such as Skippy or Jif. Since they contain sugar, you may reduce the granulated sugar to 1/2 cup. If you use natural peanut butter, expect the cookies to be a bit crumbly.

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