My dear friend brought me these cookies right after I delivered Zephaniah. They were so nummy I just made them ‘In remembrance” of that day. Seriously one of my favorite cookies!
• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
•1/2 cup of raisins
• 1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats, raisins and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
P.S. The trick for baking with raisins is to boil them first either on the stove or in the microwave for a very short time. It plumps the raisins and releases the stems so they are not in the raisins in case a few were retained in the drying process.