Thick White Chocolate Chunk Peanut Butter Oatmeal Raisin Cookies
Super thick peanut butter oatmeal cookies, packed with oats and studded with raisins (or you can use chocolate chips!) and white chocolate chunks, and drizzled with milk chocolate.
Ingredients
- ½ cup 113g unsalted butter, melted and cooled
- ⅓ cup 145g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup 60ml smooth peanut butter
- 1 large egg at room temperature
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plus 1 tbsp 150g all-purpose flour
- ¾ cup 70g quick oats
- ¼ cup 35g sunflower seeds
- ¼ cup 38g raisins
- 3.5 oz 100g chopped white chocolate
- 2 oz 56g melted milk chocolate for drizzling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat cooled melted butter with both sugars until smooth and a bit fluffy. Beat in vanilla and peanut butter until blended, then beat in egg until well incorporated. Mix in baking soda and salt.
- Add flour and oats to the butter mixture and fold it in until mostly combined but a few streaks of flour remain. Add seeds, raisins and white chocolate chunks and fold through until evenly distributed.
- Use a 1.5-oz ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them 3 inches apart.
- Flatten each cookie slightly using the bottom of a drinking glass or dry measuring cup and bake until golden brown around the edges, about 10-12 minutes.
- Let cookies cool on the pan for about 1 minute before transferring them individually to a wire rack to cool completely. Drizzle with melted milk chocolate.
