I practically ate this whole thing by myself.  Please don’t judge.  This is what I get for not buying things like M&M’s more often.  When I do buy them, I lose all self control.

These M&M’s were an absolute impulse buy, at Target, in the checkout line, a split-second decision.  That is, a fantastic split-second decision.  They always know where to strategically place these things so that you have a hard time saying no.  However I had no buyer’s remorse after getting these babies home.  What is not to love about red, pink and white peanut butter M&M’s?

There is EVERYTHING to love about peanut butter M&M’s.  Without a doubt, the sweet color just adds another dimension of awesomeness. I barely made it in the door with these before ripping the bag open.

So for a Valentine’s day treat for you, I made a big chewy cookie pie.  But not just any cookie pie – a peanut butter oatmeal cookie pie.  The outside is perfectly cooked and the inside is dense and gooey…exactly the way I like my cookies.

Yes, I tasted the dough and it was to. die. for.

PrintPrint Recipe

Peanut Butter Oatmeal Cookie Pie with Peanut Butter M&M's Recipe

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A gooey, chewy, peanut-buttery cookie pie

Ingredients:

1 cup old-fashioned oats
1 cup + 2 Tbs. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, melted
1/4 cup + 2 Tbs. peanut butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp. vanilla extract
1 heaping cup peanut butter M&M candies (or other mix in of your choosing)

Directions:

Preheat oven to 325 degrees. Grease a 9-inch round pie plate.

Add the butter and peanut butter to a large microwave bowl and melt. Set aside to cool.

In a medium bowl, mix oats, flour, baking soda and salt and set aside.

When the butter and peanut butter are cooled completely, mix in the sugars until combined. Add the egg, egg yolk and vanilla and mix well. Add the dry ingredients and mix well.

Spread dough into the prepared pan and bake for 30-34 minutes. The edges will be just browned and the center will be slightly firm but not fully set. Don’t over bake! Let cool completely before cutting.

Cassie's Notes:
If you don't have old-fashioned oats, quick-cooking will work wonderfully; I just prefer the texture of old-fashioned.

This dough can easily be made into cookies. Drop by rounded teaspoon-full onto a prepared baking sheet and bake for 11-13 minutes.

If you don't have a round pie plate, use any square baking dish and cut into square pieces.

This would be divine with a scoop of ice cream on top, or so my husband says.