Recipe: Delicious Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies. Since I had gone so long without eating a cookie, I didn't want just any cookie. It had to be a "good" cookie. These M&M peanut butter oatmeal cookies have all of the most important components of a good.

Peanut Butter Oatmeal M&M Cookies Transfer oatmeal into bowl and stir in peanut butter. Top with sliced banana and cinnamon. I made a batch of peanut butter oatmeal cookies, which are some of my favorites. tChef's note: Be sure to use regular, good old-fashioned peanut butter — not natural. You can have Peanut Butter Oatmeal M&M Cookies using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Peanut Butter Oatmeal M&M Cookies

  1. You need 1 cup of all-purpose flour.
  2. It’s 2/3 cup of old-fashioned rolled oats.
  3. It’s 1 1/2 tsp of baking powder.
  4. It’s 1/4 tsp of salt.
  5. Prepare 1 cup of creamy peanut butter.
  6. You need 1/2 cup of margarine.
  7. You need 1 cup of brown sugar, packed.
  8. It’s 1/3 cup of sugar.
  9. You need 1 of egg.
  10. You need 1 1/4 tsp of vanilla extract.
  11. You need 12 oz of M&M candies.

The regular PB contains salt and stabilizers that help keep the cookies together. This is a peanut butter version, because if you've been around here at all, you know I like peanut butter a little too much. Love the peanut butter surprise (pb = best surprise) and obsessed with the oatmeal/m&m combo. I was intrigued by the peanut butter so I gave this a try.

Peanut Butter Oatmeal M&M Cookies step by step

  1. Preheat oven to 350°F.
  2. Combine flour, oats, baking powder and salt in medium bowl, set aside.
  3. Use electric mixer on med-high speed to beat peanut butter, margarine and sugars until fluffy..
  4. Beat in egg and vanilla; reduce mixer speed and gradually add flour mixture; use wooden or plastic spoon to stir in M&Ms.
  5. Shape into 1 inch balls; place 3 inches apart on non-stick baking sheet; flatten with fork in crisscross pattern.
  6. Bake 10-12 mins or until edges are light brown and centers still soft; cool 1 minute on baking sheet; transfer to wire rack to cool.

I made this exactly as stated with the only differences being I used rolled oats (not quick cooking) and Jif peanut butter because these are what I had on hand. They're thick and creamy, loaded with chocolate flavour, naturally. Serve them this peanut butter cup-inspired oatmeal, instead. The popular cereal is basically just sugar dressed up as breakfast. This, meanwhile, has basically the same amazing sweet flavor with none of the bad stuff.

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