Soft baked, thick, and loaded with oats & peanut butter, and chocolate. These peanut butter m&m oatmeal cookies are sure to please everyone. Use white chocolate chips, butterscotch chips, or even regular chocolate chips in place of the m&m’s. The options are endless.
I think I need help. I am pretty sure I’m addicted to the combo of peanut butter, oats, and m&m’s. I love it. My kids love it too. Which is why when cookies are requested at my house we usually end up making cookies with that combo.
I mean just look at all these that are already on the blog:
The recipes are all somewhat similar but for some reason they all taste so different. I love how soft and thick the peanut butter makes cookies. If you’re a fan of thick, and soft baked cookies then these will be your new best friend.
I will suggest that you use a peanut butter that you LOVE. We are big fans of the Peter Pan brand. It’s the only brand of peanut butter I buy now. It’s also the reason I can’t ever get rid of my Sam’s Club membership because they sell it in this huge container for only $10. For real. Not sure what I would do without my 10 lb jar of peanut butter 🙂
I would also recommend that you use the mini m&m’s. I love the cute miniature size of them and I think they’re better for cookies cause they are smaller and you get more m&m’s in one bite. Which in my world is never a bad thing.
So if you need a little pick-me-up in the middle of the week then make these delicious little things! If you’d rather you can also use white chocolate chips, milk chocolate chips, butterscotch chips, or even peanut butter chips in place of the m&m’s. If you want your cookies to be really pretty then press a few m&m’s onto the top of the dough balls before you cook them.
The cookies won’t spread hardly at all while baking so you can either leave as is or use the bottom of a glass cup to gently press them down into the ‘cookie shape’. I tried one batch where I pushed them down before baking and I didn’t like the results as much. I felt they were not as thick and soft-baked as when you waited to press them down after baking. Definitely wait to gently press them down until after baking.
If you use unsalted butter you will need 1/2 teaspoon salt. I always use salted butter so the 1/4 teaspoon measurement is all I use.
1/3 cup butter is about 5 1/3 tablespoons. If you look at your butter stick one of the measurements on the wrapper is for 1/3 cup.
I cook my cookies for 8 minutes.
If choosing to press m&m's onto the top of the cookies, do that before you put them into the oven.
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- 1/3 cup butter, softened
- 3/4 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3 cup quick oats
- 1 cup mini m&m's (save some for tops of cookies if wanted)
- Preheat oven to 350. Line cookie sheet with parchment paper or baking mat.
- Cream together butter, peanut butter, and sugars in a bowl of a stand mixer or with a hand-held blender.
- Add eggs and vanilla and beat until creamy.
- In a small bowl, whisk together flours, salt, and baking soda. Add to creamed mixture and beat until combined.
- Stir in oats and M&M's.
- Drop by heaping tablespoons, or use a cookie scoop, onto the prepared baking sheet.
- Bake 7-9 minutes or until edges just start to turn light golden brown. If they look slightly underdone that is ok because they will continue to bake slightly while cooling.
- If you want more of a cookie shape, use a glass cup to gently press down the cookie.
- Let cookies cool for 3 minutes on the cookie sheet before removing them to a wire rack to cool completely.
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