I guess you know this situation – you are craving something sweet but don’t have anything at home and don’t feel like going to the supermarket to get something. Happens to me quite often. Luckily, I (almost) always have enough ingredients for baking at hand to whip something up quickly. That’s what happened here with these Oats Peanut Butter & M&M’s Cookies. A delicious homemade snack when you are craving something sweet ;)
We bake a batch of cookies pretty much every week. Cookies are easy to make and always stay fresh for quite a while. Once baked, you got something to snack on for days. Cookies are normally also good to go into the freezer – in case you want to extend their life expectancy. Perfect for days you don’t want to do anything but snack ;P
I usually plan my recipes in advance. I write down a recipe, get the ingredients, and then I start baking. The baking session for these cookies was a bit more spontaneous. I was in the mood for cookies and just grabbed everything I could find in the kitchen cabinets. That’s why I used margarine instead of butter, for example, leftover peanut butter, M&M’s, and oats along with some leftover (premade) porridge mix from the supermarket. A complete hodgepodge you could say ;P
When you throw everything you can find into a bowl and mix it… things can go wrong ;) Switching from butter to margarine is easy and rarely causes problems. In case you only got butter at home you can switch back to that, of course. I actually prefer using butter in recipes because margarine is ultra-processed. I love that is plant-based, but hate that there is so much other stuff in it…
Anyway. The one ingredient here that can be a bit tricky in this recipe is the porridge mix. When I collected all the ingredients I needed for the cookies, I realized, I needed more rolled oats. Well… a porridge mix is mostly made with oats, so I decided to add some of that to the cookie dough. Depending on the other ingredients in your porridge mix (e.g., chia seeds, psyllium husks, and stuff like that) you have to be careful. Those additional ingredients might require the addition of more liquid to a dough. Stuff that thickens porridge can suck up a lot of moisture and create dry cookies. Nobody wants a dry cookie, so keep that in mind ;P
If you would like to try out more cookie recipes with oats, you might also want to take a look at these two recipes here: delicious Kinder Chocolate Oatmeal Chocolate Chip Cookies or my vegan Banana & Walnut Oats Cookies. Both recipes are quite easy to make – what more could you want?
INGREDIENTS / ZUTATEN
(14-15 cookies)
1/2 cup (120g) margarine (or butter), at room temperature
1/4 cup (50g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/2 cup (130g) peanut butter*
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
2/3 cup (80g) porridge oats*
2/3 cup (60g) rolled oats
1 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semisweet chocolate chips
3.5 oz. (100g) M&M’s
(14-15 Cookies)
120g weiche Margarine (oder Butter)
50g Zucker
50g brauner Zucker
1 Ei (L)
130g Erdnussmus*
1 TL Vanille Extrakt
130g Mehl (Type 405)
80g Porridge Basis*
60g Haferflocken (zart)
1 TL Backpulver
1/2 TL Salz
100g Schokoladendrops (zartbitter)
100g M&M’s
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the margarine (or butter) and both sugars to a large bowl and mix until very light and fluffy. Add the egg and mix until well combined. Next, add the peanut butter and vanilla extract and mix in. In a separate bowl mix the flour with porridge oats, rolled oats, baking powder, and salt. Add to the large bowl and mix until just combined – do not overmix! Add the chocolate chips and M&M’s and fold in. Let the dough sit for 5 minutes.
3. Use a large cookie scoop* and place dough portions on the prepared baking sheet. Flatten the dough portions – the dough is not spreading a lot. I could place eight cookies on the baking sheet. Bake the cookies for about 15-16 minutes. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack – let them cool down completely. Repeat the process with the remaining dough to bake more cookies.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die Margarine (oder Butter) und beide Zuckersorten in eine große Schüssel geben und für einige Minuten hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Erdnussmus und Vanille Extrakt dazugeben und unterrühren. Mehl mit der Porridge Basis, Haferflocken, Backpulver und dem Salz vermischen – zur Schüssel dazugeben und nur kurz untermengen. Die Schokoladendrops und M&M’s dazugeben und unterheben. Den Teig für etwa 5 Minuten ruhen lassen.
3. Mit einem großen Cookie Scoop* Teigportionen auf das vorbereitete Backblech setzen und flach drücken – bei mir passten etwa 8 Cookies auf ein Blech. Der Teig läuft nicht stark auseinander. Die Cookies für etwa 15-16 Minuten backen. Die fertigen Cookies aus dem Ofen holen und einige Zeit auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den Prozess mit dem verbliebenen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Oats Peanut Butter & M&M’s Cookies
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:40
- Yield: 15 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
The perfect sweet treat for peanut butter fans: Oats Peanut Butter M&M’s Cookies. Easy to prepare and extremely delicious!
Ingredients
1/2 cup (120g) margarine (or butter), at room temperature
1/4 cup (50g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/2 cup (130g) peanut butter*
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
2/3 cup (80g) porridge oats*
2/3 cup (60g) rolled oats
1 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semisweet chocolate chips
3.5 oz. (100g) M&M’s
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the margarine (or butter) and both sugars to a large bowl and mix until very light and fluffy. Add the egg and mix until well combined. Next, add the peanut butter and vanilla extract and mix in. In a separate bowl mix the flour with porridge oats, rolled oats, baking powder, and salt. Add to the large bowl and mix until just combined – do not overmix! Add the chocolate chips and M&M’s and fold in. Let the dough sit for 5 minutes.
3. Use a large cookie scoop* and place dough portions on the prepared baking sheet. Flatten the dough portions – the dough is not spreading a lot. I could place eight cookies on the baking sheet. Bake the cookies for about 15-16 minutes. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack – let them cool down completely. Repeat the process with the remaining dough to bake more cookies.
Notes
The kitchen is calling, time to bake!
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