Quick Hit: Oatmeal Raisin Cookies (and how you eat just one)

When Winter rolls around, I want to live in the kitchen.  One, because I feel like a hibernating bear that wants to consume copious amounts of food and two, because I really enjoy baking when the temperature dips. There's something delightful about having snow on the ground and the smells from the oven swirling through the kitchen.  Most recipes come from cookbooks and a few are simply thrown together based on what's available, but when it comes to baking, I always follow a recipe.  The ratio of sugar to liquid to flour is so precise, and not as if we can taste it half way through and adjust as needed, as we can when, say, making a soup.  So when I came across this recipe on the back of a rolled oats bag, I set it aside and vowed to make it one day this weekend.  And that I did.

I swapped out the chocolate chips for raisins, but I think they would be tasty either way -- it simply depends on your preference.  Personally, I thought the dough was delicious, but Doug preferred the baked cookies and it's usually the other way around.  Either way, these are tasty and easy to make.


  • 1/4 cup (1 stick) butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 + 1/4 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup peanut butter
  • 1/2 cup chopped walnuts
  • 3 cups rolled oats
  • 1 cup raisins (or 3/4 cup chocolate chips)


  1. Preheat the oven to 350 degrees while you're getting the ingredients together.
  2. Combine sugar, brown sugar and softened butter in the bowl of a standing mixer (or a large bowl and use a handheld beater) and beat until creamy.
  3. Add eggs, vanilla and baking soda; mix well.
  4. Add peanut butter and mix. (I only had 1/2 cup of peanut butter, so I used 1/2 of store bought peanut butter and 1/2 cup of pb2, which worked great)
  5. Stir in oats, raisins and nuts.
  6. Scoop out one Tablespoon of dough and place on a lightly greased cookie sheet (I sprayed it with coconut oil).

  7. Bake 10-12 minutes.  Mine were ready to come out right at 10 minutes, but it will ultimately depend on your oven.  Set the timer for 10 minutes and check them then.  If they need some more time, give them a minute or two more, but stay close, in case they start to burn around the edges.

As I mentioned, I ate some of the dough before it made it to the cookie sheet, but about 36 finished cookies came out of the oven. We had a few after dinner on Friday night and then a few more yesterday.  Doug bought me this adorable cookie jar for Christmas, so some of them are still lingering at the bottom of the jar. But... when I came across THIS cookie jar -- it's the perfect kitchen accessory for those of us, (cough cough, me) who are big fans of sweet treats.  The Kitchen Safe (as seen on Shark Tank) "secures the lid on your treat jar and prevents those with a sweet tooth from mindless eating. It's like a temporary sugar restraining order."  In line with "word of the year" this little cookie jar is the perfect tool to help with mindfulness.

* Adapted from a Trader Joe's recipe