- Preheat the oven to 175c.
- Cream the butter and both sugars together using an electric whisk until soft and fluffy (6-7 mins).
- Add in the egg and vanilla essence and continue to whisk for one minute.
- Add in the peanut butter and mix for 1 minute.
- Blend up the porridge oats until smooth in a food processor or nutri-bullet.
- Add the flour, bread soda and porridge oats to the mix and stir for another minute.
- With a spoon add in ½ of the M&Ms and all of the chocolate chunks into the mix and stir until well incorporated. Allow the mix to chill in the fridge for 30 minutes.
- Divide the mix into 10 equal size balls (large) or 20 balls (small).
- Place 5 large balls (spread apart) on a large baking tray lined with baking parchment. Press down on each ball with the bottom of a cup or glass until slightly flat. Push the remainder M&Ms equally into the top of each cookie.
- Bake for between 10 – 12 minutes until soft but baked on top.
- Remove from the oven and allow to cool fully on the tray, store in an airtight container for up to 1 week. Enjoy!
- 115g butter softened
- 100g light brown sugar
- 50g caster sugar
- 185g smooth peanut butter
- 1 egg
- 1 tsp vanilla essence
- 160g self raising flour
- ½ tsp bread soda
- 40g porridge oats (blended)
- 150g M&Ms any variety
- 100g chocolate cut up into small chunks.
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