Prep 30 mins
Cook 10 mins
I absolutely do not like peanut butter anything, but these cookies are the best. I found the recipe on another website and made my own changes. Hope you all love them too.
- 1 cup all-purpose flour
- 2⁄3 cup old fashioned oats
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup creamy peanut butter
- 1⁄2 cup unsalted butter, softened (1/2 cup = 1 stick)
- 1 cup firmly packed light brown sugar
- 1⁄3 cup granulated sugar
- 1 egg
- 1 1⁄4 teaspoons vanilla extract
- 1 (12 5/8 ounce) package M&M's
- 1⁄2 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350°F Combine flour, oats, baking powder, and salt in medium bowl; set aside.
- Use an electric mixer on medium-high speed to beat peanut butter, unsalted butter, and both sugars until fluffy. Beat in egg and vanilla. Reduce mixer speed to low, and gradually add flour mixture. Use a wooden spoon to stir in M&M'S®, and semi-sweet chocolate chips with wooden spoon.
- Shape mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets, and flatten with tines of fork in crisscross pattern.
- Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
I've been trying different peanut butter cookie recipes for a long time now looking for one that did not produce a flat, chewy cookie. I actually like dry crispy ones instead. This recipe fits the bill. The only chocolate that my wife and I like in peanut butter cookies is white baking chocolate , so I omitted the m&m's and chips. I did add a half of a cup of chopped dry roasted salted peanuts and left out the salt per the salt contained in the peanuts. Thanks Tammy, I really enjoyed these cookies and I am very glad to have finally found a recipe that works for us!