I’ve got some nice and crunchy cookies today. Let’s celebrate Cookie Friday with these little beauties! Oats, peanut butter and M&M’s in combination are simply the best. So grab your shopping bags and off to the supermarket to get all the ingredients (in case you don’t have them at home already). Next baking project: Peanut Butter Oats Cookies!
I love the combination of sweet and salty. Honestly I’m not the biggest fan when it comes to peanut butter. I like it, but it has to be the right amount and preferably in combination with something sweet. Peanut butter & Jelly? Awesome together!
These cookies have the perfect balance of peanut butter, salty and sweet. In combination with the oats you get super crunchy cookies but not dry ones. You know what I mean? Normally I would say the perfect Cookie is soft inside, here you want them nice and crunchy. If you decide to make them, you will see what I mean.
If you like peanut butter, you will love them for sure. Kids are definitely fans of those cookies, not only because they are colorful.
Saying that. To get these cookies to look the way they do in the pictures, you have to add some M&M’s on top of the dough right before baking. The ones inside the dough hardly make it to the surface and if they do, they look dirty. So if you want them charming and playful this is the trick.
Happy Cookie Friday and have a nice weekend!
INGREDIENTS / ZUTATEN
(about 14-16 cookies)
1/3 cup (75g) butter, at room temperature
1 cup (125g) peanut butter*
1/2 cup (100g) sugar (fine)*
3/4 cup (150g) brown sugar*
1 1/4 tsp. baking soda
2 eggs
1 tsp. vanilla extract*
3 cups (230g) rolled oats*
2/3 cup (100g) semi-sweet chocolate chips*
1/2 cup (100g) Chocolate M&M’s
(etwa 14-16 Cookies)
75g weiche Butter
125g Erdnussbutter*
100g Zucker (fein)*
150g brauner Zucker*
1 1/4 TL Natron
2 Eier (M)
1 TL Vanille Extrakt*
230g Haferflocken (Feinblatt)*
100g Zartbitter Schokoladendrops*
100g M&M’s (Schokolade)
DIRECTIONS / ZUBEREITUNG
1. Add the butter and peanut butter to a large bowl and mix until well combined. Add the sugars and mix until light and creamy. Next, add the baking soda and mix it in. Add the eggs one after another and mix in well. Add the vanilla extract and mix it in. Finally, add the oats, chocolate chips and M&M’s and mix in until combined. Place in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Place about two tablespoons of dough for one cookie on the baking sheet and leave plenty of space in between. The cookies spread quite a bit (I got 5-6 cookies on one baking sheet). Bake the cookies for about 15-18 minutes – the edges should have some color. Take them out of the oven and let them cool down on the baking sheet until you can move the cookies without them breaking. Transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough.
1. Die Butter und Erdnussbutter in einer großen Schüssel verrühren. Die beiden Zuckersorten zugeben und alles hell und luftig aufschlagen. Das Natron zugeben und unterrühren. Die Eier einzeln zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Die Haferflocken, Schokoladendrops und M&M’s zugeben und kurz unterrühren, dann den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Für einen Cookie etwa zwei Esslöffel Teig auf das Blech geben und viel Platz zwischen den Portionen lassen, weil die Cookies auseinanderlaufen (max. 5-6 Portionen pro Blech). Die Cookies für etwa 15-18 Minuten backen – sie sollten an den Rändern Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech abkühlen lassen, bis die Cookies bewegt werden können, dann auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Peanut Butter Oats Cookies
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 01:30
- Yield: 15 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious crunchy oat cookies with peanut butter and a good amount of m&m’s. We love these cookies! Absolute great for a sweet tooth!
Ingredients
1/3 cup (75g) butter, at room temperature
1 cup (125g) peanut butter*
1/2 cup (100g) sugar (fine)*
3/4 cup (150g) brown sugar*
1 1/4 tsp. baking soda
2 eggs
1 tsp. vanilla extract*
3 cups (230g) rolled oats*
2/3 cup (100g) semi-sweet chocolate chips*
1/2 cup (100g) Chocolate M&M’s
Instructions
1. Add the butter and peanut butter to a large bowl and mix until well combined. Add the sugars and mix until light and creamy. Next, add the baking soda and mix it in. Add the eggs one after another and mix in well. Add the vanilla extract and mix it in. Finally, add the oats, chocolate chips and M&M’s and mix in until combined. Place in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Place about two tablespoons of dough for one cookie on the baking sheet and leave plenty of space in between. The cookies spread quite a bit (I got 5-6 cookies on one baking sheet). Bake the cookies for about 15-18 minutes – the edges should have some color. Take them out of the oven and let them cool down on the baking sheet until you can move the cookies without them breaking. Transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough.
Notes
Enjoy baking!
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