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–+ servings

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 229 kcal

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 chopped pecans or walnuts
  • 1 1/2 11.4-oz. bags Peanut Butter M&Ms or 3 cups Peanut Butter M&Ms

Instructions
 

  • Preheat oven to 350°F.
  • Grease two large cookie sheets.
  • Set aside.
  • In a large mixing bowl, mix together the butter, brown sugar, white 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.
  • 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 overbake them. If you overbake 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
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Nutrition

Calories: 229kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 27mgSodium: 141mgPotassium: 37mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
Keyword chocolate, chocolate dessert, coconut, cookie, dessert, M&Ms, peanut butter, pecans
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