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Thermomix M&M, Peanut Butter & Oat Cookies
Our delicious Thermomix M&M, Peanut Butter & Oat Cookies are so simple to make... and even easier to eat!
Course Biscuits and Cookies
Cuisine Australian
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 20 cookies
Calories 210kcal
Cost $10
2 Baking Trays
Thermomix
Oven
- 115 g butter room temperature
- 100 g brown sugar
- 50 g caster sugar
- 185 g smooth peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon bi-carbonate soda
- 160 g plain flour
- 40 g quick oats
- 100 g M&Ms
- 80 g chocolate chips
Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
Insert the butterfly into the Thermomix bowl.
Add the softened butter, brown sugar and caster sugar. Mix for 2 minutes, Speed 4 (scraping down the sides of the bowl occasionally).
Add the peanut butter, egg and vanilla extract and mix for 1 minute, Speed 4.Remove the butterfly. Add the plain flour and bi-carbonate soda. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
Add the quick oats, M&Ms and chocolate chips and mix for 10 seconds, Reverse, Speed 2 (or until combined - use the spatula to help mix).
Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly.
Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook).
Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
RECIPE NOTES & TIPS
- Insert the Butterfly attachment for the first two steps. This allows you to cream the mixture into a light, fluffy and smooth mixture.
- Ensure your butter is at room temperature before mixing - this will ensure that it creams perfectly.
- This recipe works best with smooth and creamy store-bought peanut butter (not natural or homemade).
- Once you've added the add-ins, ensure you use the REVERSE function so that the M&Ms and chocolate chips remain whole.
- Quick oats work better than rolled oats as they stay together better.
- Do NOT overbake the cookies! We want them to be soft on the inside! They will still be soft on the top once they've finished baking.
- Store the cookies in an airtight container for up to 1 week.
- Alternatively, freeze the unbaked dough for up to 3 months, or the baked cookies for up to 1 month.
Calories: 210kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 112mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg