Peanut Butter Oatmeal Raisin Cookies

My preferred name for these Peanut Butter Oatmeal Raisins Cookies is Suet Cookies.

I’ve been making pounds of homemade peanut butter suet for my backyard birds (and squirrels) using lard, crunchy peanut butter, and quick oats (plus cornmeal, a little sugar, and flour). You should see my My COVID-19 grocery cart–no giant packs of toilet paper and hand sanitizer. I’ve got 5-pound tubs of cheap peanut butter and lard and those huge cardboard tubes of oats.

We’ve ridden on the natural peanut butter bandwagon so long that I’d forgotten about the creamy, salty, crunchy goodness of regular peanut butter. That emulsified stuff is amazingly spreadable and absolutely necessary for making great cookies. Otherwise, the cookies made with the natural stuff are crumbly and weird.

So here’s a version of RB’s oatmeal cookies with added peanut butter. How funny that the dough looks exactly like my suet! In fact, the recipe isn’t much different. Suet Cookies!  There are tons of internet recipes for suet like this one. Now your birds and your family will be happy.

I use self-rising flour because that’s my jam and it works like a charm. No need to add extra salt or any leavening!

Those bread pans are filled with chilled suet. I dump them out and slice them up for the suet feeder.

Peanut Butter Oatmeal Raisin Cookies

minmerrell My preferred name for these Peanut Butter Oatmeal Raisins Cookies is Suet Cookies. I’ve been… Recipes Peanut Butter Oatmeal Raisin Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup butter
• 1 cup crunchy cheap peanut butter
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups self-rising flour
• 3 cups quick oats
• 1 heaping cup roasted peanuts (salted or unsalted)
• 1 heaping cup raisins

Instructions

Heat the oven to 350 F. Cream the butter and peanut butter together with an electric mixer, then add the sugar and cream some more until fluffy. Add the eggs and vanilla and blend well.  Stir in the flour or blend in with the mixer on low speed.  Add the oats, peanuts, and raisins.  Use a small #2 scoop or a tablespoon to dollop the dough on to cookie sheets (20 per sheet). Slightly flatten the balls with your fingers. Bake about 12 minutes or until lightly browned. Cool on wire racks.  Makes about 75 cookies.

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Notes

Add 1 or 2 cups chocolate chips instead of the raisins if you like. You can also leave out the added nuts.