For a while now I’ve wanted to make a peanut butter oatmeal raisin cookie. In all of the prep for the baby, having the baby, and now caring for the baby, I seemly forgot that I had already done a form of them. You can check out the peanut butter oatmeal lactation cookies here. Sure those are great, but their goal is to taste good while also ensuring milk production. That might be a weird turn off for some people. Plus I really wanted a nice moist rich cookie. The added ingredients in those make them a bit crumbly. These ones however are heavenly. They’re rich and chewy with just the right amount of peanut butter flavor. They also don’t crumble apart. There’s also the added bit where your boobs won’t start leaking after these.

There’s nothing tricky about these cookies. No special ingredients like oat flour or brewers yeast. These are just good old fashioned rolled oats, peanut butter, raisins, and chocolate (along with your other standard cookie fare). If you want them slightly sweeter you could swap the dark chocolate for milk, or semi-sweet. If you want a bit more salt and crunch some crushed pretzels would work well. The other option for that would be chunky peanut butter.

It’s getting harder to find the time to write these up and for that I’m sorry. I want to be able to share more, but I need to find a bit of time when the baby is asleep and I’m awake and not working. There isn’t a ton of that. I got this started writing up this post after she woke up an hour before my alarm went off. I fed her and she fell back to sleep. I thought to myself I can either attempt to go back to sleep for 30 minutes or try and knock out some of a post. That was 4 days ago. It’s now later at night and she’s passed out on mom (The Witch). Normally we’d be in bed at this point, but both of us want a bit of relaxing time and I really wanted to work on this post. I didn’t expect to get it done.

I bought a very nice camera in an effort to take better pictures and have more control. I’m still working to get the hang of it. There’s a lot involved between ISO, F Stop, and shutter speed. It’d be a lie if I told you I wasn’t just using auto still. However I did take all of the pictures above with the new camera. It’s allowing me to continue to build my comfort with it. Next step is re-reading the manual so I can start to learn the other modes. From there I’ll start to work my way to manual and get more control. Also I could really benefit from getting a tripod. I guess that’s next on the list, plus a few more backgrounds.

Ingredients

• 1 Cup unsalted butter

• 1 Cup creamy peanut butter

• 3/4 Cup dark brown sugar

• 1/2 Cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla

• 1 1/2 Cups all purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 3 Cup old fashion rolled oats

• 1 1/2 Cups raisins

• 1 3.2oz 70% cocoa dark chocolate bar

Instructions

1. Pre-heat oven to 350 degress

2. chop the dark chocolate to desired size chunks

3. cream butter, peanut butter, dark brown sugar, and granulated sugar together

4. beat in the eggs one at a time

5. mix in the vanilla

6. in a separate bowl combine the flour, salt, baking soda, baking powder, and cinnamon

7. slowly add the flour mixture into the wet ingredients

8. mix in the oats

9. add the raisins and chopped dark chocolate and mix to combine

10. scoop in 1 1/2 Tablespoon portions and place on a baking sheet

11. bake for 14 - 15 minutes

12. cool on pan for 2-3 minutes

13. remove to cooling rack to cool

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