Chewy. Dense. Loaded with peanut butter in the dough and in the candy morsels. These cookies have it all going on.
I used creamy-centered peanut butter M&Ms for this (yay, clearance shelf) but you can also use tried-and-true Reese’s Pieces, or mix of peanut butter and chocolate chips. Just having a slight touch of chocolate in these cookies really makes the peanut butter flavor pop.
You’ll need to smash the dough balls flat before baking; these won’t spread at all, really. They will likely be even denser if you use all rolled oats. I like to use a mix of oats. That way some blend, and some stay chewy.
If you’re not in the mood for oatmeal cookies, I have a recipe for regular double peanut butter cookies, too–and these are a favorite because they are great to ship!
Modified from Crème de la Crumb.
Bready or Not: Double Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup oats rolled or quick (or a mix)
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1/2 cup creamy peanut butter
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 1 cup Reese's Pieces or similar candy, or mix of peanut butter chips and chocolate chips
Instructions
- Preheat oven to 350-degrees.
- In a medium bowl, combine flour, baking soda, salt, and oats. Set aside.
- In a large bowl, cream butter and sugars together until they are fluffy. Mix in the peanut butter, followed by the egg and vanilla. Gradually mix the dry ingredients into the wet. Fold in the Reese's Pieces.
- Use a scoop to dole out the dough onto a cookie sheet. The dollops stay fat, so flatten them by hand or with a glass. Bake teaspoon-sized scoops for 11 to 13 minutes.
- Let them cool on the sheet for about 10 minutes, then move them to a rack. Store in an airtight container.
- OM NOM NOM!
