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These Peanut Butter Oatmeal M&M Cookies may be the best peanut butter and oatmeal cookie you will ever try! Loaded with peanut butter flavor and colorful candy M&Ms your family will love these!
What’s better than fresh homemade Peanut Butter or Oatmeal Cookies? Not much, except if you put them together and add M&M’s!!!
Yes, these Peanut Butter Oatmeal M&M Cookies are amazing! Loaded with peanut butter flavor, oats, and M&M candies.
Honestly adding M&M’s to any cookie makes them so much better. Try my Classic M&M Cookies recipe!
How to make Peanut Butter Oatmeal Cookies:
These cookies are really easy to make. You start off mixing your wet ingredients and your dry ingredients. Mix them together then add in your M&Ms in to the batter. Chill in the fridge for about 2 hours, then scoop the dough into balls and bake! Enjoy them with a nice glass of milk.
Ingredient Notes:
- Unsalted Butter – softened to room temperature.
- Granulated Sugar and Brown Sugar
- Eggs
- Smooth Peanut Butter
- Vanilla Extract
- All-Purpose Flour
- Quick Oats
- Baking Soda
- Salt
- M&Ms – use regular not peanut ones.
Directions:
Step One – Preheat the oven to 350 F and prepare a cooking sheet with nonstick cooking spray or parchment paper.
Step Two – Combine butter, sugar, brown sugar, and egg into a large mixing bowl. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
Step Three – Add peanut butter and vanilla. Mix on low until combined. Set aside.
Step Four – In a separate large bowl mix together all-purpose flour, quick oats, baking soda, and salt.
Step Five – Whisk the dry ingredients until combined. Next slowly add into wet ingredients. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Cooking Tip: Mix until ingredients are almost combined, a few lumps here and there are fine.
Step Six – Stir in M&Ms. Place your dough in the fridge to chill for 2 hours in the fridge. It is important to chill the batter between the batches too.
Step Seven – The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls.
Step Eight – Arrange the cookie balls (2 tablespoonful sized balls) on a baking sheet lined with parchment paper at least 2 inches apart.
- Cooking Tip: Do not press down on the dough balls. Bake them as dough balls.
Step Nine – Bake for 10-12 minutes (the time varies due to different ovens).
- Cooking Tip: I like to place some extra M&M’s on top of the dough balls for just some extra M&M goodness in the cookies.
Step Ten – The cookies will have a very soft center inside. Once they cool down, they will set well and the texture inside remains soft, chewy and buttery.
Step Eleven – Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Tips and FAQ:
Don’t Over-Bake: It’s important to not over bake your cookies. When you remove your cookie they might not look done but they will continue to cook on the pan.
Don’t Over-Mix: Over mixing your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
Try some of my other M&M Cookies:
Double Chocolate M&M Cookies – These are one of my favorite cookies! They taste amazing and have a wonderful pop of color. You have to try these Double Chocolate M&M Cookies.
Peanut Butter M&M Cookies – These Peanut Butter M&M Cookies are simple to make and taste amazing. Peanut butter and chocolate make the perfect combo! These will satisfy any peanut butter or chocolate craving!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Peanut Butter Oatmeal M&M Cookies
Ingredients
- 1 1/2 cups unsalted butter, (softened to room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large egg
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 cups quick oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup M&Ms, (regular not peanuts)
Instructions
- Preheat the oven to 350 F and prepare a cooking sheet with nonstick cooking spray or parchment paper.
- Combine butter, sugar, brown sugar, and egg into a large mixing bowl. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
- Add peanut butter and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl mix together all purpose flour, quick oats, baking soda, and salt.
- Whisk the dry Ingredients until combine. Next slowly add in to wet ingredients. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. (Mix until ingredients are almost combined, a few lumps here and there are fine.)
- Stir in M&Ms. Place your dough in the fridge to chill for 2 hours in the fridge. It is important to chill the batter between the batches too.
- The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
- Arrange the cookie balls (2 tablespoonful sized balls) on a baking sheet lined with parchment paper at least 2 inches apart.
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a very soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
