The 12 Days of Cookies has come to an end for another year. Without further ado, we present the winning recipe from our 12 Days of Cookies contest! We can’t wait to try this one out!
Rose Naomi’s Muffin-Top Peanut Butter Oatmeal Raisin Cookies
Lactose and gluten-free recipe
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 18 muffin-top cookies, or 1 pan-cake cookie bar
- ½ cup salted Natrel, lactose-free butter, softened
- 1 1/4 cup Kraft, light, smooth & creamy peanut butter
- 1/4 cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, beaten
- 2 teaspoon vanilla
- 2 1/2 cups organic oats ( ½ cup old-fashioned oats and 2 quick oats (not instant)
- 1 1/2 teaspoons baking soda
- 1 cup Thompson raisins
- Preheat oven to 350°F, rack in centre.
- In a large bowl, beat the butter, peanut butter, and sugars until smooth (I use a wooden spoon). Add the beaten eggs and vanilla and beat until well combined. In a medium-sized bowl, combine oats and baking soda well and add this into your wet mixture stirring until just nicely combined. Stir in the raisins, again, just to blend nicely.
- Drop three tablespoon-sized portions of dough into each ungreased muffin-top pan cavity. Slightly flatten the top of each portion of dough with the palm of your hand or metal spatula.
- Bake cookies for 15 minutes or until golden brown. Let cool for 10 minutes in pans before transferring to a wire rack to cool completely. I find using a flexible spatula makes for easier and complete removal.
Notes and Variations
- Press the dough into a 9×13-inch ungreased pan and bake for 20-25 minutes or until the cookie bars look set and a toothpick inserted near the center comes out clean.
- Substitute 1/2 cup real maple syrup for the sugars; lightly sweet and so tasty!
- Swap the peanut butter for almond butter.
- decorate as per the occasion, season, or whim 🙂
If eaten within 4 days of baking them, they keep fresh in your cookie jar. Store refrigerated, if you have any left after this time. They also freeze very well!