Is this the longest cookie name ever?
I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.
If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.
But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.
After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.
And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”
Just trust me on this one, would’ya?
To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).
Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.
Serve these cookies with a cold glass of milk and happy dunking, friends!
- ¼ cup (1/2 stick) unsalted butter, melted
- ½ cup natural peanut butter (smooth or crunchy)
- ½ cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- 1.5 cups gluten-free rolled oats
- ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
- ¼ cup raisins
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
- Stir in the rolled oats, chocolate chips and raisins.
- Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.