The cookies should not have been dry or falling apart. Did you double check the ingredients and measurements that you used? Specifically the flour, butter, sugar, and peanut butter? Happy to try to help you figure out what happened, but you made a point to leave a fake name and email address, which makes that difficult.

Made these today! Instant hit with my family. Will be adding to our favorite tried and true. They are so good! Thank you.

Wanted a monster cookie that was soft and chewy – not crispy – and a good balance of peanut butter and oats. This recipe is it! Even my anti-pb husband likes these! I get about 20 50gram cookies in a batch. These are going in my
Christmas treat box this year! Thanks for a 5 ⭐️ recipe

I have over 1500 tested cookie recipes in my collection and this is one of the best. The cookies are crispy around the edges and chewy in the centre. They’re a nice thickness and the flavours are well balanced. I doubled the vanilla but followed the recipe otherwise. I used the weight measures and my cookies look like the ones pictured, but bigger. My yield was 17, not 32. I let the dough rest at cool room temperature for about 2 hours before baking the cookies. Because they were bigger, the cookies took 13 minutes to bake. After testing so many recipes over the years it’s hard to find one that stands out, but this one definitely does.

Thanks for the recipe! I made a double batch of these and since the bulk was going to friends with a peanut allergy, I used tahini. They turned out perfectly and for those interested, you don’t taste the peanut butter, nut butter, tahini, etc. in the cookies. It’s all about that crunchy texture from the M&Ms and the perfect soft chewiness from the oatmeal cookie. Definitely a recipe I’d make again!