Oh how I love a peanut butter, oats and chocolate combination. These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later. Delicious!
Let’s run down the list again – peanut butter, oats, chocolate chips, m&m’s and raisins – how can you go wrong? The raisins can be omitted, but I love them in this recipe. A contrast in texture from the chocolate chips and m&m’s.
This batch makes a ton and they freeze great too. We couldn’t stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them. It was the only way to ensure they wouldn’t be gone in like a minute!
Buttery and colorful, chewy and a real sink-your-teeth into cookie. One of my absolute favorites!
Yield: 5 dozen
2 sticks of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
1 teaspoon vanilla
4 1/2 cups quick cooking oats
1 cup semi-sweet chocolate chips
1 cup m&m candies
1/2 cup raisins
Preheat oven to 350 degrees. In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth. Add eggs, 1 at a time. Add vanilla. Stir in oats, chocolate chips, candy and raisins. Mix until everything is combined.
Using a small cookie scoop, drop dough onto a baking sheet. Bake 10-12 minutes, being careful not to over bake. Let cool for 2 minutes on cookie sheet, then transfer to wire rack.
Cookies can be frozen for up to 3 months in a freezer bag or airtight container.