Peanut Butter Oatmeal Easter Cookies
These Peanut Butter Oatmeal Easter Cookies are soft, chewy, crunchy and full of peanut butter flavour! Decorate them with pastel chocolate candies for Easter!
Servings 4 dozen
Ingredients
- 3 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp corn syrup
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter melted
- 1 1/2 cup smooth peanut butter
- 4 1/2 cups oats
- 1/2 cup all purpose flour
- 2/3 cup mini chocolate chips
- 1 cup pastel candy coated chocolate like M & M's
Instructions
- Preheat your oven to 350 degrees F.
- In a mixer combine the eggs, sugars, vanilla, corn syrup, baking soda and salt until smooth.3 large eggs, 1 cup brown sugar, 1 cup granulated sugar, 1 tsp vanilla extract, 1 tsp corn syrup, 2 tsp baking soda, 1/2 tsp salt
- Add in the peanut butter and melted butter. Mix well.1/2 cup butter, 1 1/2 cup smooth peanut butter
- In a separate bowl mix together the flour and oats. Then add this mixture to the batter. Mix well.4 1/2 cups oats, 1/2 cup all purpose flour
- Stir in the mini chocolate chips.2/3 cup mini chocolate chips
- Put the batter in the fridge to chill for about 15 minutes, then keep the batter in the fridge between baking too.
- Roll the batter into about 1 inch balls. Then gently flatten.
- Gently press about 5 or 6 candies into the tops of each cookie, as show in the image above. Don't worry if the candies touch each other as they will spread out as the cookie bakes.1 cup pastel candy coated chocolate
- Bake for 11-12 minutes.
- Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack.