Ingredients

The following ingredients have 15 Servings
  • 3 large eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup salted butter (softened)
  • 4 1/2 cups quick cooking oats ((double check oats are gluten-free if making gluten-free cookies))
  • 1 cup M&Ms
  • 1 cup milk chocolate, semisweet, or bittersweet chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
  • In a large mixing bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment), add the eggs, brown sugar, and granulated sugar. Mix well.
  • Add the salt, baking soda, vanilla, peanut butter and butter. Mix until creamy and well combined, 1-2 minutes.
  • Stir in the oatmeal, M&Ms, and chocolate chips until combined. The dough will be sticky.
  • Scoop the dough into heaping tablespoon-sized balls (see note) and place about 2 inches apart on the cookie sheets. If you want the cookies thinner, flatten them slightly with the palm of your hand.
  • Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges.
  • Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).