May 23, 2024
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May 23, 2024
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How to Make the Ultimate Peanut Butter Chocolate Chunk Oatmeal Raisin Cookies

Someone must have been looking out for me that day, because I had just enough peanut butter left in the jar to make my dream a reality. Get ready to smell the nuttiest bite of heaven, where you’ll find me, floating on cloud nine and munching a cookie.

A couple of days later I happened upon the best Whole Foods find ever—36 ounces of the good stuff. Imagine how many batches of cookies that can make! The only ingredients in this peanut butter are peanuts and a pinch of salt to bring out the flavors. You can tell simply by looking at it how drippy it is, perfect for drizzles. It didn’t take long for me to whip up some more, since the first batch was almost gone anyway.

These cookies cover all the major food groups. After all, you’ve got your good fats, oats, raisins, and an egg—so they’re healthy, right? This is good logic, I promise. Everyone needs an indulgent treat once in a while. These just happen to be the best ones, leaving you satisfied and energized from the healthy fats instead of a sugar high.

These are truly the ultimate cookies. Definitely my new favorite. In fact, they may even rival the Chai Cookies from a while back (holy cow, I just realized that recipe is from nearly a year ago!) that I still get requests for all the time. There’s just no way to compete with a chewy on the inside, crispy on the outside, melt-in-your-mouth delight like this one. Classic oatmeal raisin gets a serious makeover, dressed up with big chocolate chunks and a sprinkle of sea salt if you’re feeling extra fancy tonight. It’s all nestled in a bed of peanut butter, spiked with a dash of vanilla extract.

While the cookies were in the oven I snuck a peak. Hot damn. You can literally see the raisins puffing up, proud of the role they’re playing in bringing you the ultimate tasty treat. The chocolate chunks start getting all melty, like a popsicle on the fourth of July (name that movie).

I’d dare you to resist, but I’d be wasting my breath. No one can (or should) fight the urge to have a cookie, especially when they’re begging to be dunked in a cold glass of milk right after you pull them out of the oven.

Like I said, heaven is deliciously nutty and I wouldn’t have it any other way.


  • ¾ cups natural creamy salted peanut butter
  • ½ cup coconut sugar
  • 1 egg
  • 1 tsp baking soda
  • ¾ tsp pure vanilla extract
  • ¼ tsp salt
  • ⅓ cup rolled oats
  • ¼ cup chocolate chunks
  • 3 tbsp raisins


Preheat the oven to 350 degrees F.

In a mixing bowl, whisk the peanut butter, sugar and egg.

Then incorporate the baking soda, vanilla and salt.

Once fully combined, fold in the oats, chocolate chunks and raisins.

Drop rounded tablespoons of dough on a lightly greased or lined baking sheet, flattening slightly. Bake for 15 minutes.

Let cool on pan for 5 minutes before removing to fully cool.

Store in an airtight container at room temperature for up to one week.

*To make vegan: Substitute 2 chia eggs (mix 2 tablespoons chia seeds with 6 tablespoons of water, and set aside for 3-5 minutes until gelled) for the egg. Also, make sure to use vegan chocolate chunks.

By Sara Linder

 Teaneck native Sara Linder, a former Jewish Link intern, is a student at the University of Maryland. She blogs about food and photography at



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