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Peanut Butter Oatmeal Cookies

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Soft and chewy peanut butter oatmeal cookies loaded with chocolate chips and M&Ms for a rich, hearty treat. Perfect for sharing, these cookies balance nutty flavor with a sweet, colorful crunch.

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

  1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
  2. In a large bowl, combine the oats, eggs, water, and vanilla extract. Stir well to coat and allow the oats to absorb the liquid.
  3. In a stand mixer, beat the butter for 1 minute until softened. Add peanut butter, granulated sugar, and brown sugar, then beat on high for 3–5 minutes.
  4. Scrape down the bowl and mix again until fully combined.
  5. Reduce speed to low and mix in the flour, baking powder, and salt. Gradually add the oat mixture.
  6. Scrape the bowl again, then mix in the chocolate chips. Fold in the M&Ms with a spatula, reserving some for topping if desired.
  7. Use a 3-tablespoon scoop to portion dough onto baking sheets, spacing cookies 2 inches apart.
  8. Bake for 15–17 minutes until edges are lightly golden and centers look slightly underbaked. Cool on baking sheets for 5 minutes before transferring.

Notes

  • Reserve extra M&Ms to press on top before baking for a more colorful appearance.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Dough can be frozen for later use; thaw slightly before baking.
  • Use gluten-free flour and oats to keep the recipe gluten free.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-peanut-butter-oatmeal-cookies/