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Peanut Butter M&M Oatmeal Cookies | Can't Stay Out of the Kitchen | these fantastic #Oatmeal #Cookies include #coconut #pecans & #PeanutButter #M&Ms. They are so awesome. #Dessert #PeanutButterDessert #OatmealCookie #PeanutButterCookie #Chocolate #tailgating #PeanutButterM&Ms

Peanut Butter M&M Oatmeal Cookies

Teresa Ambra
These Oatmeal Cookies are some of the best you'll ever eat. This amped up version includes coconut, pecans and Peanut Butter Flavored M&Ms. They are absolutely sensational. They're also terrific for tailgating or office parties, potlucks, soccer practice or baseball games when you're waiting on kids!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 236 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 1/4 cup cookie scoop
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar firmly packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups quick-cooking oats (I used old-fashioned oats)
  • 1 cup sweetened flaked coconut
  • 1 cup pecans chopped, or walnuts
  • 3 cups Peanut Butter M&Ms (one and-a-half 11.4-ounce bags)

Instructions
 

  • Preheat oven to 350°F.
  • Grease two large cookie sheets.
  • Set aside.
  • In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda and salt.
  • Blend well with an electric mixer until smooth.
  • Stir in flour, coconut, peanut butter M&Ms, oatmeal and pecans until thoroughly mixed; this may take 4-5 minutes.
  • Press cookie dough into a ¼ cup scoop.
  • Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
  • Space cookies 3 inches apart on greased baking sheets.
  • Bake for 17 to 22 minutes or until lightly browned and just set.
  • Rotate racks half way through baking time.
  • Transfer to wire racks to cool completely.

Notes

NOTE: The secret to making these cookies is to not over-bake them. If you over-bake they become too crispy. If you bake them just until the liquid texture on top of the cookie is almost baked, the cookies will be chewy and delicious.
 
NOTE: My cookies took 25 minutes to bake, rotating racks about every 8 minutes. I had three racks baking at one time so it may have taken a little longer than if only baking on two racks.
 
NOTE: These cookies spread quite a bit while baking. Make sure you space them about three inches apart or they will run into each other while baking.
 
NOTE: I used pecan chips which are very finely chopped pecans – almost like almond meal. They will absorb into the cookie dough differently than coarsely chopped pecans. If you cannot find pecan chips, you may have to chill the dough on the cookie sheets about 30 minutes before baking. Otherwise, the cookies may run into each other.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 236kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 155mgPotassium: 105mgFiber: 1gSugar: 21gVitamin A: 230IUVitamin C: 0.03mgCalcium: 41mgIron: 1mg
Keyword chocolate, chocolate dessert, coconut, cookie, dessert, M&Ms, peanut butter, pecans
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