Peanut Butter Oatmeal Raisin Cookies Recipe (video)

This is a mashup of a few of our favourite things: Peanut butter, and oatmeal raisin cookies. We know that raisins are polarizing in food, but we firmly believe that most people who dislike raisins in their food only do so because they're getting those dried out, chewy, leathery raisins that haven't been reconstituted before being used in the dish. Highly recommend rehydrating the raisins somewhat in some flavourful liquid. A few recipes we've seen call for them to be reconstituted in vanilla extract, which seems overly expensive, so we just use rum (sometimes bourbon).

These cookies come out quite soft and crispy around the edges. You don't want to overbake them, so take them out when they've got just a hint of browning along the edge. We use regular rolled oats for this, not instant or "minute" oats. Also, you could easily replace the white sugar with xylitol if you wish. Because we cut the sugar back somewhat, you want to make sure you shape them how you want them to end up looking because they're not going to spread much while they're baking.

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