Name: Soft Peanut Butter Oatmeal Cookie Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1 cup butter (at room temperature and soft); 1 cup creamy peanut butter; 1 cup granulated sugar; 1 cup firmly packed brown sugar; 2 large eggs (at room temperature); 1 and 1/2 cups quick-cooking oats (uncooked); 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoon vanilla extract; 1 cup M&M candies; 1 cup miniature peanut butter cups cut into forths (approximately 15 cups)

Soft Peanut Butter Oatmeal Cookie Recipe is full of peanut butter, oats, M&Ms, and Reese’s peanut butter cups. Yes, it’s chocolate, chocolate, and more chocolate!

And it’s a heavenly recipe!

I’ve had this blog for over three years now and I’m still surprised at the questions I get. The two most common questions are “What do you do with all that food you make?” and the second is more of a statement, “You mean you take all the pictures on your site?”

I’m really surprised by the second comment. Readers think I buy stock photos. No. I make all the photos for my recipes. And I’ve worked really, really hard at developing my photography skills.

You can go back and view some of my first posts and see how far I’ve come. Back then, all I knew about photography was turn on the camera, point and shoot… as evidenced in my pictures! #yikes

It’s all a work in progress. I find some foods easier to photograph than others. This cookie recipe was difficult. If you can’t tell by these photos, though, these cookies are AH-MAZING!!!

I filled them with chocolate! I put M&M candies and peanut butter cups in them. The dough was fantastic! It was so fantastic that I declared it a holiday! (You can follow me on Instagram for more laughs if you’d like.)

Soft Peanut Butter Oatmeal Cookie Recipe Tips

Use a spring release scoop to ensure all your cookies are the same size. This will allow them to cook more evenly and at the same time
Space the cookies 2 inches apart on an ungreased cookie sheet. This Soft Peanut Butter Oatmeal Cookie Recipe will not spread much, they make a thick cookie.
Allow the cookies to sit on the cookie sheet for 2 minutes before transferring them to a wire rack. This will allow the cookies to firm up a little and prevent them from breaking apart when moving them.

Print Recipe

5 from 1 vote

Soft Peanut Butter Oatmeal Cookie Recipe

Soft Peanut Butter Oatmeal Cookie Recipe is full of peanut butter, oats, M&Ms, and Reese’s peanut butter cups.

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Course: Dessert

Cuisine: American/Southern

Keyword: cookies

Servings:

Calories: 174kcal

Author: Paula Jones

Ingredients

1 cup butter at room temperature and soft
1 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs at room temperature
1 and 1/2 cups quick-cooking oats uncooked
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon vanilla extract
1 cup M&M candies
1 cup miniature peanut butter cups cut into forths approximately 15 cups

Instructions

Preheat oven to 350 degrees F.
In large bowl of an electric mixer, cream butter and peanut butter.
Add granulated sugar and brown sugar and beat until creamy.
Add eggs and vanilla and combine.
In another bowl, combine oats, flour, baking powder, baking soda, and salt.
Slowly add flour mixture to butter mixture and beat until combined.
Stir in M&Ms and peanut butter cups by hand.
I used a 2 tablespoon spring release scoop to scoop the cookie dough onto an ungreased cookie sheet.
Bake at 350 degrees 13 to 14 minutes until edges are crispy and center is set but still soft.
Cool for 2 minutes on cookie sheet, then transfer to a wire rack to cool completely.
Store in an airtight container for 3 days.

Tried this recipe? I'd love to hear from you. Comment below or mention & tag me on InstagramMention @Paula_callmepmc or tag #callmepmc!

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.