Peanut Butter Raisin Cookies Recipes

PEANUT BUTTER OATMEAL RAISIN COOKIES

Steps:

• In a large bowl mix the butter, sugars, and peanut butter.
• Add eggs, one at a time and then add vanilla.
• Mix dry ingredients together and add to sugar mixture.
• Then add oats and raisins.
• Form into 1 inch balls and press down onto parchment lined baking sheet.
• Bake at 350 degrees for 12-14 minutes.

PEANUT BUTTER RAISIN BRAN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

PEANUT BUTTER, CHOCOLATE CHIP, RAISIN, OATMEAL COOKIES

Steps:

• .Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
• Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
• Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
• Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
• Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.

NICKEY'S PEANUT BUTTER-RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Sift the dry ingredients together and set aside.
• In a large bowl, cream butter and shortening together.
• Add peanut butter.
• Add sugars.
• Add the eggs and vanilla.
• Add dry ingredients.
• Add the chocolate coated raisins.
• Roll into 1 inch balls.
• Lightly roll each ball in sugar; then place on cookie sheet.
• Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.