Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, (cut into pieces)
  • ½ cup (107 g) firmly packed light brown sugar
  • ½ cup (99 g) sugar
  • 1 large egg, (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup (125 g) creamy natural peanut butter
  • 1 cup (99 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet)
  • 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
  • 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4- ounces (115 g) dark chocolate, (preferably 50% to 60% cacao mass, cut into small chunks)
  • 1/2 cup (83 g) lightly packed raisins

Instruction

  • Position racks in upper and lower third of oven. Preheat oven to 350°F (160°C) Line 2 half-sheet pans with parchment paper; set aside.
  • Melt the butter in a large microwave-safe bowl. Whisk in the sugars, then whisk in egg and vanilla until smooth, then whisk in the peanut butter until all combined. Stir in the oats, flour, baking powder, baking soda and salt until almost combined; add chocolate and raisins and finish mixing until everything is evenly mixed.
  • Drop cookie dough by generously rounded tablespoons 2-inches (5 cm) apart on cookie sheets (I highly recommend using a scoop); flatten cookies slightly. Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies should be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days (although I like them best through day 3).
  • Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies should be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days (although I like them best through day 3).