Peanut Butter M+M Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup No-stir natural peanut butter

• Pasta & Grains

  • 3 cup Quick oats

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Whole wheat flour, white

• Dairy

  • 1/3 cup Butter

• Desserts

  • 1 cup M&ms

Found on a-kitchen-addiction.com

Ingredients

• ⅓ C butter, softened
• ¾ C no-stir natural peanut butter
• ½ C brown sugar
• ½ C sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ C white whole wheat flour
• ½ C all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 3 C quick oats
• 1 C M&Ms

Directions

• Preheat oven to 350. Line baking sheet with parchment paper or baking mat.
• Cream together butter, peanut butter, and sugars. Add eggs and vanilla and beat until creamy.
• In a small bowl, whisk together flours, salt, and baking soda. Add to creamed mixture and beat until combined.
• Stir in oats and M&Ms.
• Drop by heaping tablespoon onto prepared baking sheet. If you want large cookies, drop by ¼ cup full.
• Bake 7-9 minutes or until edges just start to turn light golden brown. Do not overbake.
• Remove baking sheet to wire rack and cool for 3 minutes before removing cookies to a wire rack to cool completely.
• Store leftovers in an airtight container.