Raisin-Chip-Peanut Butter Cookies

Name: Raisin-Chip-Peanut Butter Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 15 cookies
Ingredients: 1/2 cup unsalted butter, at room temperature (1 stick); 1/2 cup creamy peanut butter or 1/2 cup chunky peanut butter; 1 cup brown sugar, packed; 1/4 cup granulated sugar; 1 teaspoon vanilla; 1 large egg; 2 cups old fashioned oats; 1/2 teaspoon baking soda; 1 cup semi-sweet chocolate chips; 1 cup raisins; 1 cup chocolate-covered raisins; 1/2 cup walnuts, chopped

Submitted by mersaydees

"From Beatrice Ojakangas’ book, Great Holiday Baking Book in the Halloween chapter. She says in its intro: “These cookies have been a family favorite for more years than I care to relate! Our kids took them to school and sold them at fund-raisers, we made them for Halloween parties, we gave them away as gifts stacked and wrapped in cellophane, and we sold them at the church bazaar. They were always the first to go. My original recipe makes fifty jumbo cookies and the amount of dough was so large that we had to mix the dough in a dishpan. I’ve scaled this down to a reasonable amount. Yes, there is no flour in this recipe!” Makes 15 4 ½- to 5-inch cookies."

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Ready In:: 45mins
Ingredients:: 12
Yields:: 15 cookies

ingredients

¹⁄₂ cup unsalted butter, at room temperature (1 stick)
¹⁄₂ cup creamy peanut butter or 1/2 cup chunky peanut butter
1 cup brown sugar, packed
¹⁄₄ cup granulated sugar
1 teaspoon vanilla
1 large egg
2 cups old fashioned oats
¹⁄₂ teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chocolate-covered raisins
¹⁄₂ cup walnuts, chopped

directions

Preheat oven to 350°F
Prepare two baking sheets by covering with parchment paper or non-stick spray.
In large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar using an electric mixer until smooth. Add the vanilla and egg and beat until light.
Stir in the rolled oats and baking soda.
Stir in the chocolate chips, raisins, chocolate-covered raisins, and walnuts and mix well.
With either a #12 ice cream scoop or a 1/3 cup measure, scoop dough from the bowl and place the mounds 3 inches apart on the baking sheet. Flatten slightly using a fork.
Bake for 10 to 15 minutes or until a light golden brown.
Cool for 2 or 3 minutes on the baking sheet, then remove to wire rack and cool completely.