Ingredients

The following ingredients have 13 Servings
  • 1 1/3 cup all-purpose flour (spoon & sweet method)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (melted)
  • 1 1/3 cup dark brown sugar (packed)
  • 2 large eggs (room temperature)
  • 3/4 cup creamy peanut butter (I used Skippy Natural)
  • 2 teaspoons vanilla extract
  • 3 1/4 cup quick oats (not old fashioned)
  • 1 cup white chocolate chips
  • 1 cup mini M&M chips

Instruction

  • In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the oats.
  • In a medium bowl, whisk the melted butter and brown sugar together until smooth & combined. Whisk in the vanilla, peanut butter and then the egg until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and M&M's reserving 1/4 cup of each for topping if desired. Place dough in the fridge to chill for 30 minutes.
  • Once dough is chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
  • Using a large cookie scoop or measure and roll 2-1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
  • Bake in preheated oven for 10-12 minutes for a soft and underbaked cookie. they will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips and M&M's into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.