Go Back

Chewy Peanut Butter Oatmeal Easter Cookies

These chewy Peanut Butter Oatmeal Easter Cookies are a perfect Easter-themed treat packed with pastel M&Ms and delicious Cadbury Mini Eggs.

Course Dessert, Snack
Cuisine American
Keyword Chocolate, Easter Cookies, Flourless, Gluten Free, Oatmeal, Peanut Butter
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 45 Cookies
Author Jennifer Preston - Flour & Floral


  • 1 1/4 Cup Brown Sugar packed
  • 1 Cup White Sugar or cane sugar
  • 1/2 Cup Butter unsalted
  • 3 Eggs large
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Peanut Butter creamy is preferred
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 4 1/2 Cups Old Fashioned Rolled Oats
  • 1/2 Cup Semi-Sweet Chocolate Chips mini is good too. (optional: +extra for topping)
  • 1/2 Cup Pastel Easter M&Ms Chocolate or chopped up Mini Eggs (optional: +extra for topping)


  1. Preheat oven to 350 degrees F

  2. Using a hand mixer or a stand mixer, in a large bowl cream together butter, brown sugar, and white sugar until butter is evenly broken up. (3-5 minutes.

  3. Beat in eggs and vanilla extract.

  4. Mix in the peanut butter, baking soda, and salt until evenly combined.

  5. Remove bowl from stand mixer (or put away hand mixer) and add oats, chocolate chips, and m&ms and stir with wooden spoon until evenly combined.

  6. Line two baking sheets with parchment paper. Using a Tablespoon-sized cookie scoop, drop 9 cookie dough balls onto each baking sheet, spaced evenly apart.

  7. Optional for extra beautiful looking cookies: Press a few chocolate chips and M&Ms onto the tops of the cookie dough balls.

  8. If your oven space allows, place the two baking sheets side by side on the middle oven rack. If you don't have enough space, bake one sheet at a time. Bake for 11 minutes.

  9. Remove from oven and allow cookies to rest on sheets for a few minutes before transferring them to a cooling rack with a spatula.