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  • 1 Cup(s) Peanut Butter
  • 1 Cup(s) Honey
  • 1/4 Cup(s) granulated sugar
  • 4 Tablespoon(s) (1/2 stick) butter or margarine in sticks, softened
  • 1/4 Cup(s) milk
  • 2 Teaspoon(s) vanilla
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 3/4 Cup(s) flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Cup(s) golden raisins
  • 1/2 Cup(s) coarsely chopped dry roasted peanuts (optional)
  • 1 egg, beaten

Cooking Instructions

In large bowl, beat peanut butter, honey, sugar and butter with electric mixer until creamy. Add egg, milk and vanilla; mix well. Add combined oats, flour and baking soda; mix well. Stir in raisins and peanuts. Heat oven to 375°F. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 10 minutes or until light golden brown. Remove to wire rack; cool completely. Store tightly covered at room temperature or wrap airtight and freeze.

COOK NOTE:

  • Soft spreads in tubs and stick spreads with less than 70% vegetable oil are not recommended for this recipe.
  • If using old fashioned oats, add an additional 2 tablespoons flour.


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