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Servings:
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4 dozen cookies
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Author Notes:
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Peanut butter and oats combine to make this flavorful and flourless cookie. The cookies bake up to perfection with a slightly crisp exterior and chewy inside.. Flecked with Valentine’s Day M&M’S these cookies are the perfect way to surprise your sweetie!
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Ingredients:
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- 1/2 cup unsalted butter, softened
- 1 1/3 cups creamy peanut butter
- 1 cup white sugar
- 1 cup (packed) light brown sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 4 1/2 cups rolled oats
- 2 teaspoons baking soda
- 1/2 cup peanuts, chopped
- 1 1/2 cup M&M’s®
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Instructions:
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- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, fitted with the paddle attachment, or
with a hand mixer in a large bowl, beat butter, peanut butter, sugar and
brown sugar on medium speed until smooth and creamy.
- Add eggs one at a time, beating for one minute after each addition. Add in vanilla and beat until combined.
- In a large bowl, combine rolled oats and baking soda, whisking to
combine. Gradually add the oats and baking soda to the wet ingredients,
beating only until well incorporated.
- Fold in peanuts and M&M’s®.
- Using a medium scoop (1 1/2 tablespoons), drop dough two inches apart onto prepared cookie sheets.
- Bake for 13-15 minutes or until edges are lightly browned and set.
Allow cookies to cool on cookie sheet for 5 minutes before removing them
to a cooling rack.
Storage:
Cookies will store in an airtight container at room temperature for 3 days.
Note:
No M&M’s®? Simply substitute 1 ½ cups of semisweet chocolate chips.
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Recipes 
