Peanut Butter Oatmeal Spiked Raisin Cookies
Yields 3 dozen cookies
Ingredients
- 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)
Instructions
- Preheat oven to 350 degrees.
- Combine raisins and Fireball cinnamon whiskey in a medium bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds or until raisins soften 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 eggs and vanilla and beat until combined. Add flour, baking soda, baking powder, and cinnamon, mixing until combined.
- Drain raisins and add to batter along with rolled oats. Stir until combined. Chill dough for 30 minutes in the refrigerator.
- Line baking sheet with parchment paper. Scoop cookie batter onto baking sheet, about 2 tablespoons per cookie. Space cookies 2 inches apart and bake for 8-10 minutes or until golden brown. Let cool on tray for 2 minutes before transferring to wire rack. Let cool completely. Serve.
