Growing up, my favorite cookie was never a 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 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
- 1 cup raisins (120 grams)
- ¼ cup Fireball cinnamon whisky (50 ml)
- 1 cup softened butter (227 grams)
- 1 cup brown sugar (200 grams)
- ½ cup white sugar (100 grams)
- 1 cup creamy peanut butter (256 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cup whole wheat flour (222 grams)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups rolled oats (160 grams)
- Preheat oven to 350 degrees.
- Combine raisins and Fireball cinnamon whiskey in a medium bowl. Microwave for 30 seconds. Stir the raisins and microwave for another 30 seconds or until the raisins become softened and plump. Let sit for 30 minutes or up to overnight.
- 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.
- Add flour, baking soda, baking powder, and cinnamon, mixing until well combined.
- Drain raisins and add to the batter along with the rolled oats. Stir until combined. Chill dough for 30 minutes in the refrigerator.
- Line baking sheet with parchment paper. Scoop cookie batter onto the baking sheet, about 2 tablespoon 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.
**Helpful tips and common mistakes
Combine the best of two worlds and add cinnamon whiskey-spiked raisins and you have one epic cookie. Ready to get started?
First, heat 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. The longer it sits, the more flavor they will have. 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 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 on 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 and 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?
For more cookie inspiration check out the best peanut butter sandwich cookies!