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Cinnamon Raisin Peanut Butter Oatmeal Cookies are a mouthful of flavor!
It takes longer to say the name of this recipe than it does to make it. These Cinnamon Raisin Peanut Butter Oatmeal Cookies are based on the easiest cookie recipe you’ll ever come across. Hassle-free — one-bowl, and no flour, oil, or butter involved. When it comes to holiday entertaining, you need these cookies in your life — and on your dessert table!
You’ve all heard of the classic 3-ingredient peanut butter cookies, right? 1 cup peanut butter, 1 cup sugar, and 1 egg — mix it all together and voila! You’ve got perfectly chewy, delicious peanut butter cookies. I spruced this super simple recipe up a bit with flavored peanut butter and some rolled oats to give it that extra oomph you always want during the holidays. Because let’s face it — they are among us. Pretty soon we’ll be hanging up Chanukah and Christmas lights, wrapping presents, and planning our holiday feast. #SundaySupper wants to help with your menu planning by providing you with some of our favorite easy recipes. There’s enough to worry about during the holidays — food should not be one of them!
As with any successful party, dessert should never disappoint. There should always be a well-thought-out dessert platter, tables lined with cookies, cakes, and brownies, ice cream bars with so many toppings you don’t know where to begin — we wear stretchy pants to holiday dinners for a reason! These Cinnamon Raisin Peanut Butter Oatmeal Cookies will be a hit, and won’t take you more than 20 minutes to make, from start to finish!
I used Cinnamon Raisin flavored peanut butter from Peanut Butter & Co., a brand that should be readily available in your local grocery store, but if not you could always make your own! Simply stir cinnamon and raisins into your regular peanut butter and there ya go! I also use light brown sugar rather than white — I love the texture and flavor you get from brown sugar. It makes your cookies chewier, and gives them a deep, nutty flavor that reminds me of the holidays. To really give these cookies extra street cred, I used gluten-free oats so everyone can enjoy. It’s not fun when you’re at a holiday party and can’t partake in all the yumminess because of a gluten intolerance. There should always be something just as tasty for all your gluten-free friends to enjoy.
These Cinnamon Raisin Peanut Butter Oatmeal Cookies will not last long, I promise you. The smell alone will lure people to the table to gobble them up! You might want to make an extra batch to keep for yourself…
- 1 cup light brown sugar, packed
- 1 large egg
- 1 cup Cinnamon Raisin Peanut Butter
- 1 cup Gluten Free Rolled Oats
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sugar, egg, peanut butter and oats in a bowl and mix well.
- Use your hands to roll out medium-large size balls and arrange on the prepared baking sheet. Flatten each ball with your hand or the back of a fork.
- Bake for 12-14 minutes.
- Allow to cool for 5 minutes before transferring to a wire rack to completely cool.
Beverages
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
Appetizers
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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