I love a good cookie. Chocolate chip, Reese’s Smores Cookies, white chocolate macadamia nut, sugar cookies, Birthday Cake Cookies, Snikerdoodle, double chocolate chunk, Mint Chocolate Chip; the list is never ending.
But one of my new favorites is this; my Oatmeal Peanut Butter Cookies.
I found the peanut butter M&M’s and knew immediately that I needed to make a new cookie. It was feeling like fall (way too early in my opinion, but I can’t argue with mother nature), so I decided on a peanut butter cookie.
But peanut butter cookies are basic. Yes, I said it.
So, I decided to add some oats! Because texture, flavor, health. 😉
I was so pleasantly surprised by the outcome! A soft, chewy cookie and an added crunch and burst of peanut butter with the M&Ms. YUM!
Preheat the oven to 350 degrees.
To start you want to cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time. Mixing really well in between each addition.
Next, mix in the vanilla extract and peanut butter.
Add in the dry ingredients: oats, flour, salt and baking soda. Mix well.
Stir in the M&Ms.
Use a small ice cream scoop to drop cookie dough onto a parchment lined baking sheet. You may want to press some M&Ms into the tops of the cookies.
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup white sugar
1 cup creamy peanut butter
1 1/2 cups all purpose flour
1 teaspoon salt
1 3/4 cup quick oats
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 (11.4 ounce) bag of peanut butter M&Ms
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, use a mixer to cream together butter, brown sugar and white sugar until light and fluffy. This will take a few minutes.
Add in eggs, one at a time, mixing well in between each addition.
Mix in vanilla extract and peanut butter.
Add oats, flour, baking soda and salt to wet ingredients and mix until combined.
Stir in M&Ms. You may wish to reserve some of the M&Ms to top the cookies with.
Scoop cookie dough onto baking sheet, leaving space in between each cookie.
Bake for 10-12 minutes until golden brown.
Allow to cool