Peanut Butter Oatmeal Cookies
I combined three of my favorite classic cookie recipes to make the thickest, chewiest and most scrumptious peanut butter oatmeal cookies. Best of all, they're loaded with chocolate chips and M&M candies for fun and decadent monster cookies to satisfy your inner cookie monster!
Servings: 55
Calories: 230kcal
Ingredients
- 5 ½ cups rolled oats (gluten free)
- 5 large eggs
- ¼ cup water
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, softened (2 sticks)
- 1 ¾ cups peanut butter, crunchy or creamy
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar, packed
- ½ cup all-purpose flour (or GF baking flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 ounce semi-sweet chocolate chips
- 12 ounce M&Ms
Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
- In a large bowl, measure out the oats. Then crack the eggs into the oats and add the water and vanilla. Stir to coat, allowing the liquid to saturate the oats.
- In the bowl of an electric stand mixer, add the butter. Beat 1 minute to soften. Then add in the peanut butter, and both sugars. Beat on high for 3-5 minutes to break down the sugar crystals.
- Scrape the bowl with a spatula, and beat again to incorporate.
- Turn the mixer on low and mix in the flour, baking powder, and salt. Once fully mixed in, start adding in the oat mixture.
- Scrape the bowl again, then turn the mixer on low and mix in the chocolate chips. Finally, mix the M&Ms into the dough with the spatula. *I like to reserve a handful of M&Ms to press into the tops, so the cookies are pretty.
- Use a large 3-tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets. Space the cookies 2 inches apart.
- Bake for 15-17 minutes per batch, until the edges are just barely golden brown, and the centers still look slightly underbaked. Cool for 5 minutes on the baking sheets before moving.
Video
Notes
Pro Tip - Reserve 1/3 cup M&Ms to press on the top of the cookies, so they look pretty once baked.
Storage Notes - The best way to store homemade cookies is in an airtight container at room temperature. They'll keep well for several days, allegedly. They never make it that long in my house.
Monster cookies freeze well, too! Cool them completely, then place them together in a plastic ziploc freezer bag. As a tip, I suggest placing a piece of wax paper between them to help keep the cookies from sticking together. Freeze them for up to 2 months, then thaw on the counter for 15 minutes or so to soften back to room temperature.
Nutrition
Serving: 1cookie | Calories: 230kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 155mg | Fiber: 2g | Sugar: 18g | Vitamin A: 140IU | Vitamin C: 0mg | Calcium: 36mg | Iron: 1.2mg