Growing up, my favorite was never chocolate chip. I was always the odd kid who sprang for the oatmeal raisin cookie. On the bright side, there was always plenty of oatmeal raisin cookies. My second favorite was, no not chocolate chip, but peanut butter cookies. Fast forward many years and my love for these two cookies have not diminished. Sometimes, the hardest decision is whether I should bake oatmeal raisin or peanut butter cookies…well, why not be crazy and combine the two? I didn’t stop just there my friends because this dessert is specially made for adults with the addition of whiskey-spiked raisins. The whole day just became a little bit brighter. 

Peanut Butter Oatmeal Spiked Raisin Cookies

Yields 33 cookies


1 hrTotal Time

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Ingredients

  • 1 cup raisins
  • ¼ cup Fireball cinnamon whisky
  • 1 cup softened butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 cups rolled oats

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine raisins and Fireball cinnamon whiskey in a medium bowl. Microwave for 30 seconds. Stir the raisins and microwave another 30 seconds or until raisins become softened and plump. Let sit for 10 minutes.
  3. Using a stand mixer, cream together butter with brown sugar, white sugar, and peanut butter until smooth, about 2-3 minutes. Add the eggs and vanilla and beat until combined.
  4. Add flour, baking soda, baking powder, and cinnamon, mixing until well combined.
  5. Drain raisins and add to the batter along with the rolled oats. Stir until combined. Chill dough for 30 minutes in the refrigerator.
  6. Line baking sheet with parchment paper. Scoop cookie batter onto the baking sheet, about 2 tbsp per cookie. Space the cookies 2 inches apart. Bake in the oven for 8-10 minutes or until cookies are golden brown. Let cool on the tray for 2 minutes before transferring to a wire rack. Let cool completely. Serve.
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**Helpful tips and common mistakes

Combine the best of two worlds and add cinnamon whiskey-spiked raisins and you have one epic cookie. Start by heating the raisins with the cinnamon whiskey in the microwave until the raisins become softened and plump. Let them sit and soak up all that delicious cinnamon alcohol. You can also skip this step altogether or switch it up and use rum or brandy. I loved the cinnamon notes in the liquor and thought it paired wonderfully with the flavors of the cookies. 

Cream together the sugars with the fats, including the butter and peanut butter. Add the remaining wet ingredients, then the dry and stir in the drained raisins and oats. Chill the dough for 30 minutes before baking. I wanted a cookie that was crispy on the outside and soft and moist in the inside. Chilling the dough helps achieve those textures by preventing it from spreading too much in the oven.

Line a baking sheet with parchment paper and scoop the cookie batter on, leaving a 2-inch gap in between. A small ice cream scoop is perfect for scooping out the batter while making the cookies all the same size. 

Bake the peanut butter oatmeal spiked raisin cookies just until they turn slightly golden brown. They will be very soft straight out of the oven so make sure you cool on the baking sheet for 2 minutes before transferring them to a wire rack. 

Serve these cookies warm with a cold glass of milk for the perfect snack or dessert. I loved these cookies so much, I was dancing with glee. Peanut butter oatmeal spiked raisin cookies, I mean, what could be better?

 

 

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