Ingredients

The following ingredients have 10 Servings
  • 1 cup old fashioned (not quick cooking rolled oats)
  • 1/4 tsp table salt
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 large egg (lightly beaten)
  • 1 cup natural creamy peanut butter
  • 5 TB packed brown sugar (or less, if your PB is quite sweet)
  • 3 TB pure honey
  • 1/3 cup raisins
  • 1/3 cup chocolate chips

Instruction

  • In a bowl, whisk together the oats, salt, cinnamon, and baking soda. Set aside.
  • In another bowl, mix together the vanilla extract, egg, peanut butter, brown sugar, and honey until well incorporated.
  • Combine dry ingredients with wet ingredients and stir with wooden spoon or rubber spatula just until dough is incorporated. Stir in raisins and chocolate chips.
  • Cover dough and chill for 30 minutes. Meanwhile, preheat oven to 350F and line baking sheets with parchment paper.
  • Form 1 TB dough balls, and place on parchment-lined baking sheet. (Dough can be a bit crumbly, but will form balls as you press them into shape.) Press dough balls to flatten into desired thickness (they will not spread much.)
  • Bake 7-8 minutes, and allow to cool on baking sheet for a few minutes before transferring to wire rack to cool completely. Cookies should be slightly underbaked, as they will set nicely upon cooling.
  • *Note: Feel free to use all raisins or all chocolate chips. Baked cookies stay chewy soft for days in an airtight container at room temp. Baked cookies may be frozen, wrapped airtight.