PB Cinnamon Raisin Oatmeal Cookies

Several months ago, I fell in love with Peanut Butter & Co.’s Cinnamon Raisin Swirl. I can’t fully explain it, but the combination of warm cinnamon, sweet raisins and savory peanut butter drove my taste buds delirious with happiness. For many a breakfast, I’d spread some on a slice of toasted wheat bread, drizzle it with a bit of local honey, and munch away.

When I came back from London, I brought back a few tins of Harrods biscuits, among them the Honey & Oat variety. One afternoon around 3pm (my daily sugar craving time) I went into the kitchen, opened the cupboard and saw the Harrods biscuits sitting next to the Cinnamon Raisin Swirl PB.

A match made in kitchen heaven. The peanut butter paired with the sweet oat biscuit beautifully. So beautifully that I knew I had to create a cookie that had it all.

I finally did. And they’re delicious, either with a glass of cold milk or a cup of hot tea.

PB Cinnamon Raisin Oatmeal Cookies

8 Tbsp. (one stick) unsalted butter
1 cup packed light brown sugar
2 eggs
1 teaspoons vanilla
1 cup peanut butter
1 cup flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup raisins
1/4 teaspoon salt

Set oven rack to the middle position and preheat oven to 350-degrees F. Line three baking sheets with parchment paper; set aside.

In the bowl of a stand mixer, cream butter and brown sugar. Add eggs, vanilla and peanut butter and beat until combined, scraping down the sides of the bowl as necessary. Add dry ingredients EXCEPT raisins; blend. Fold in raisins by hand. Using a cookie dough scoop, form dough into tablespoon sized balls. Flatten dough balls to 1/4-inch thickness using the bottom of a drinking glass.

Bake for 10 to 12 minutes or until golden brown. Cool cookies on a cooling rack; store in an airtight container for up to one week.