Peanut Butter Oatmeal M&M Cookies. In a small saucepan, bring water and salt to a boil. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined.

Big cookies are so much more fun to eat than little cookies! Cook over medium heat, stirring frequently until the butter is melted. When the mixture begins to bubble, set aside the spatula. You can have Peanut Butter Oatmeal M&M Cookies using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Peanut Butter Oatmeal M&M Cookies

It's 1 cup of all-purpose flour.
Prepare 2/3 cup of old-fashioned rolled oats.
You need 1 1/2 tsp of baking powder.
Prepare 1/4 tsp of salt.
It's 1 cup of creamy peanut butter.
Prepare 1/2 cup of margarine.
You need 1 cup of brown sugar, packed.
You need 1/3 cup of sugar.
It's 1 of egg.
You need 1 1/4 tsp of vanilla extract.
Prepare 12 oz of M&M candies.

Remove the pan from the heat and stir in the peanut butter and vanilla. After the peanut butter is incorporated into the chocolate mixture, stir in the oats. Peanut Butter Oatmeal Cookies are big, chewy, and bursting with peanut butter flavor! Perfectly baked with oatmeal, butter, cinnamon, and an extra helping of peanut butter, these cookies are seriously delicious.

Peanut Butter Oatmeal M&M Cookies step by step

Preheat oven to 350°F.
Combine flour, oats, baking powder and salt in medium bowl, set aside.
Use electric mixer on med-high speed to beat peanut butter, margarine and sugars until fluffy..
Beat in egg and vanilla; reduce mixer speed and gradually add flour mixture; use wooden or plastic spoon to stir in M&Ms.
Shape into 1 inch balls; place 3 inches apart on non-stick baking sheet; flatten with fork in crisscross pattern.
Bake 10-12 mins or until edges are light brown and centers still soft; cool 1 minute on baking sheet; transfer to wire rack to cool.

When it comes to cookies, I'm a classic recipe kind of girl. Feel free to store your peanut butter oatmeal balls in the freezer. Just make sure to put them in an airtight, freezer-friendly container. Line a cookie sheet with parchment paper and set aside. Add the brown sugar and sugar and beat until creamy.