Peanut Butter Oatmeal M&M Cookies are a delicious and easy-to-make treat that combines the classic flavors of peanut butter and chocolate with the heartiness of oatmeal. These oatmeal peanut butter chocolate chip cookies are a wonderful blend of savory, sweet, soft, and chewy, for the ultimate cookie experience.
1 ½cupsunsalted buttersoftened to room temperature
½cupwhite granulated sugar
1 ½cupsall purpose flour
1cupsmooth peanut butter
Cookie Dough: In a large mixing bowl, combine the butter, both sugars, and egg and beat together with an electric mixer until smooth and creamy.
Then, add in the peanut butter and vanilla extract. Mix on low speed until combined, and then set the bowl aside.
In a separate small bowl, combine all of the dry ingredients, the flour, oats, baking soda, and salt, with a whisk.
After that is complete, add the dry ingredients to the large bowl of wet ingredients, in gradual 1/2 cup to 1 cup-sized increments. Once one has been incorporated, add in the next portion and continue until no flour streaks remain.
Lastly, stir in the M&Ms, the batter will be thick and a little sticky.
Chill dough: It is time to chill the dough in the bowl, for 30 minutes in the freezer (for a faster method) or store it in the fridge for 1-3 hours. The dough should not be sticky after chilling and should resemble play-dough.
Bake: Preheat your oven to 350 degrees F. Then, line your baking sheets with parchment paper.
Proceed to scoop the batter into 2 tablespoon-sized portions and roll to get a smooth round ball shape. Arrange the cookies about 2 inches apart on your prepared baking sheets, and do not press them down.
Bake in the oven for 10-12 minutes until done. Let the cookies cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.