Description
Festive and chewy cookies packed with oats, peanut butter, and colorful Easter candies like pastel M&M’s and mini chocolate eggs. Perfect for springtime celebrations and Easter baskets.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1/2 cup pastel M&M’s
- 1/2 cup mini chocolate eggs
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and baking soda, then gradually add to the wet ingredients.
- Stir in the oats until fully incorporated.
- Fold in the pastel M&M’s, mini chocolate eggs, and mini chocolate chips.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and centers are just set.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use chopped Easter-themed chocolate bars for a chunkier texture.
- Add shredded coconut or chopped nuts for extra crunch.
- Swap mini chocolate eggs for white chocolate chips or pastel sprinkles.
- Make cookie bars by pressing the dough into a baking pan and adjusting baking time.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg