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 bags and off to the supermarket to get all the ingredients (in case you don’t have them at home already).
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 the way they look on 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 nice and playful this is the trick.
Happy Cookie Friday and have a nice weekend!
INGREDIENTS / ZUTATEN
1/3 cup (75g) butter, at room temperature
1 cup (125g) creamy peanut butter
1/2 cup (100g) sugar
3/4 cup (150g) brown sugar
1 1/4 tsp. baking soda
1 tsp. vanilla extract
3 cups (230g) old-fashioned oats
2/3 cup (100g) semisweet chocolate chips
1/2 cup (100g) Chocolate M&M’s
75g weiche Butter
125g cremige Erdnussbutter
150g brauner Zucker
1 1/4 TL Natron
2 Eier (M)
1 TL Vanille Extrakt
230g Haferflocken (Kleinblatt)
100g M&M’s (Schokolade)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). 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 a lot (I got 5-6 cookies on one baking sheet). Bake for 15-18 minutes – the edges should have some color. Take out of the oven and let cool down on the baking sheet until you can move the coovies, transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Für einen Cookie etwa 2 Eßlöffel Teig auf das Blech geben und viel Platz zwischen den Portionen lassen, weil die Cookies auseinanderlaufen (max. 5-6 Portionen pro Blech). Für 15-18 Minuten backen – die Cookies sollten an den Rändern Farbe bekommen haben. Aus dem Ofen nehmen und die Cookies auf dem Blech abkühlen lassen, bis die Cookies bewegt werden können, dann auf einem Kuchengitter komplett abkühlen lassen.
Here is a version of the recipe you can print easily.
- 1/3 cup (75g) butter, at room temperature
- 1 cup (125g) creamy peanut butter
- 1/2 cup (100g) sugar
- 3/4 cup (150g) brown sugar
- 1 1/4 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla extract
- 3 cups (230g) old-fashioned oats
- 2/3 cup (100g) semisweet chocolate chips
- 1/2 cup (100g) Chocolate M&M's
- Add the butter and peanut butter to a large bowl and mix until well combined. Add the sugars and mix until light and creamy. Add the baking soda and mix in. Add the eggs one after another and mix in well. Add the vanilla extract and mix in. Add the oats, chocolate chips and M&M's and mix in until combined. Place in the fridge for at least 1 hour.
- Preheat the oven to 350°F (180°C). 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 a lot (I got 5-6 cookies on one baking sheet). Bake for 15-18 minutes – the edges should have some color. Take out of the oven and let cool down on the baking sheet until you can move the coovies, transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
- Enjoy baking!