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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.
Course Dessert
Cuisine American/Southern
Keyword cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 36
Calories 174kcal
Author Paula Jones


  • 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


  • 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.


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Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Calcium: 19mg | Iron: 1mg