These Oatmeal Peanut Butter Chocolate Candy Cookies are totally EPIC! Hands down one of my favorite cookies ever. They’re stuffed with toasted oats and pecans, peanut butter and two kinds a scrumptious candies, mini M&M’s and mini Reese’s peanut butter cups. They’re absolutely irresistible! And they’re flourless too!
Seriously guys, if you want to get on Dad’s favorite list this upcoming Father’s Day, just bake him a batch of these crazy delicious Oatmeal Peanut Butter Chocolate Candy Cookies! They’re beyond delicious!
I cannot make these cookies unless I know there will be people around to share them with because I have a really hard time with portion control when it comes to these cookies.
The recipe is from an issue of Food Network Magazine from back in 2022. I was curious because the cookies are flourless.
They also toast the rolled oats before combining with the other ingredients. I decided to omit the sweetened shredded coconut in the recipe and replace it with pecans which I toasted along with the oats.
I also decided to add mini M&M’s because they’re more fun, as well as the mini peanut butter cups.
Why You’ll Love this Recipe
These cookies are loaded with peanut butter flavor and you’ll get scrumptious candy in each and every bite.
You don’t need to chill the dough before baking.
The cookies freeze beautifully.
Ingredients You’ll Need
- old-fashioned rolled oats
- pecans
- creamy peanut butter
- butter
- light brown sugar
- granulated sugar
- baking powder
- baking soda
- large eggs
- vanilla extract
- mini M&M’s
- mini peanut butter cups
Step-By-Step Instructions
The first step will be to toast your oats and chopped pecans for 10-12 minutes in a 350 degree oven.
The second step will be to beat your butter and peanut butter together until smooth.
The third step is to add your brown sugar, granulated sugar, baking powder and baking soda and beat everything until smooth before adding in your eggs and vanilla extract.
The fourth step is to add in your toasted oats and pecan mixture, as well as your mini M&M’s and peanut butter cups.
The fifth step is to scoop your dough onto your parchment-lined baking sheet. I used my standard size ice cream scooper to scoop my dough. I scooped the dough and leveled off the top of the scoop and arranged the scoops six on a tray. You’ll want to space the dough about 2 inches apart because the cookies will spread. I got 16 cookies total.
You’ll flatten the top of each cookie just a smidge with your fingers. I also like to add another peanut butter cup half to the top of each cookie.
The last step is to bake your cookies. When I baked my cookies, I baked one tray at a time for about 17 minutes. Just peek in your oven as they’re baking and when they’re lightly browned all over and the edges of the cookies are set they’re done.
These cookies are a fun baking project to do with the kiddos this summer too! I know you folks are going to love ’em and I bet Dad will love them this Father’s Day too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Oatmeal Peanut Butter Chocolate Candy Cookies
These cookies will also work with semisweet chocolate chip if you prefer. You can substitute the mini M&M’s with the same amount of chocolate chips.
Not a fan of pecans? You can substitute walnuts if you’d like.
You will need to use creamy peanut butter for this recipe, not natural peanut butter.
More Delicious Cookie Recipes to Enjoy
Oatmeal Peanut Butter Chocolate Candy Cookies
Print Recipe Pin RecipeIngredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup pecan halves, roughly chopped
- 1 cup creamy peanut butter, not natural
- 4 Tbsp. butter, room temperature
- 2/3 cup light brown sugar, firmly packed
- 1/3 cup granulated sugar
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup mini M&M's
- 1/2 cup mini peanut butter cups, halved plus a few extra halves for topping each cookies
Instructions
- Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and spread the oats and chopped pecans on the sheet. Bake until lightly toasted, 10-12 minutes. Remove from the oven and let cool. Line another baking sheet with parchment paper and set aside.
- Add your peanut butter and butter to a stand mixer (or use a hand mixer) and beat on medium speed until smooth. Add the brown sugar, granulated sugar, baking powder and baking soda and beat until smooth, 2 minutes. Add the eggs and vanilla extract and continue to beat until combined. With a rubber spatula, stir in the toasted oats and pecans, as well as the mini M&M's and peanut butter cups.
- Scoop your dough onto your parchment-lined baking sheet. I used my standard size ice cream scooper to scoop my dough. I scooped the dough and leveled off the top of the scoop and arranged the scoops six on a tray. You'll want to space the dough about 2 inches apart because the cookies will spread. I got two trays of 6 cookies and one last tray of 4 cookies. You'll flatten the top of each cookie just a smidge with your fingers. I also like to add another peanut butter cup half to the top of each cookie.
- I baked one tray at a time for about 17 minutes. Just peek in your oven as they're baking and when they're lightly browned all over and the edges of the cookies are set they're done. Let the cookies cool for 10 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
Recipe adapted from Food Network Magazine
Are these soft and delicate or firm and crunchy? Will they hold up to shipping to another city (for my dad)?