Oatmeal Peanut Butter Chocolate Candy Cookies
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!
Servings: 16 cookies
Ingredients
- 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
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.