I have no long-winded preamble about why these cookies came to be. We had some peanut butter m&ms and I want to put them in peanut butter cookies. I added in some oats, and some chocolate and pb chips… voila!
These are SO GOOD! They’re super quick to make (only a 30 minute rest in the fridge), and bake up in about 10 minutes. They’re so peanut-buttery (with a lil chocolate of course) and the texture of the oats makes them hearty and satisfying! They’re basically a protein bar 🤷🏼♀️
In a large bowl, cream together the butter and sugars.
Mix in the peanut butter fully, then the egg, followed by the vanilla.
Add in the baking powder, salt, and flour, and mix until you can’t see anymore flour.
Finally, mix in the oats, the m&ms and chocolate and peanut butter chips.
Let rest in the fridge for 30 minutes up to 4 hours.
Preheat the oven to 350.
Scoop dough onto your baking sheet. I use a 3 tablespoon scoop, which makes 18 cookies. They won’t spread so you don’t need a ton of space between them.
Press the dough ever so slightly so they’re not super rounded on top.
Bake for 10-12 minutes or until the edges of the cookies begin to brown.
Let cool on the pan and then eat!!
Adapted from: Sally’s Baking Addiction
Makes: 18 cookies
Prep: 40 minutes, Cook: 10 minutes, Total: 50 minutes
- 1/2 cup unsalted butter, room temp
- 2/3 cup light brown sugar
- 3 tablespoons white sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup all purpose flour
- 1/2 cup old fashioned (or quick) oats
- 3/4 cup peanut butter m&ms
- 1/4 cup chocolate chips
- 1/4 cup peanut butter chips
In a large bowl, cream together the butter and sugars.
Mix in the peanut butter fully, then the egg, followed by the vanilla.
Add in the baking powder, salt, and flour, and mix until you can’t see anymore flour.
Finally, mix in the oats, the m&ms and chocolate and peanut butter chips.
Let rest in the fridge for 30 minutes up to 4 hours.
Preheat the oven to 350.
Scoop dough onto your baking sheet. I use a 3 tablespoon scoop, which makes 18 cookies. They won’t spread so you don’t need a lot of space between them.
Press the dough ever so slightly so it’s not super rounded on top.
Bake for 10-12 minutes or until the edges of the cookies begin to brown.
Let cool on the pan and then eat!!
Crunchy Salty Sweet 