Peanut butter-oatmeal-M&M cookies. Need I say more?
These cookies hail from Kelly Senyei’s wonderful site, Just a Taste. Thick, chewy and peanut buttery, these are not the ones you set out for afternoon tea. They’re the ones you bring in a Tupperware to a friend’s for a New Girl marathon. Or on a road trip. Or anywhere, for that matter.
I used commercial PB – Skippy is my favorite for baking. I suppose you could use natural peanut butter, but the texture might be more crumbly. These cookies do not contain flour, but rely on old-fashioned oats to bind the dough together. I used M&Ms (Easter colored!) but you could sub in (or add) chocolate chips, toffee chips or any other tasty bit that you have lying around.
These go really well with a cup of coffee or a glass of milk. And your DVR lineup.
Recipe adapted from Just a Taste
1 cup white sugar
1 cup dark brown sugar
½ cup butter (1 stick), at room temperature
1½ cups peanut butter (smooth or chunky, I used Skippy)
1 Tablespoon vanilla extract
2 teaspoons baking soda
½ teaspoon salt
4½ cups old-fashioned oats
1 cup M&Ms (mini or regular)
- Pre-heat the oven to 350°F.
- Cream together the white sugar, brown sugar and butter with an electric mixer.
- Beat in the eggs, peanut butter, vanilla, baking soda and salt.
- Stir in the oats and M&Ms.
- Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or Silpat-lined cookie sheet and bake for 8-10 minutes.