Ingredients

The following ingredients have 9 Servings
  • 1¾ cups rolled oats
  • ½ cup brown sugar, packed (may substitute coconut sugar)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup crunchy or creamy peanut butter* (or nut or seed butter of choice)
  • 2 Tbsp. melted butter (may substitute coconut oil for dairy-free)
  • 2 whole eggs
  • 1 tsp. pure vanilla extract
  • ⅓-½ cup candy-coated chocolate pieces 
  • ⅓-½ cup chocolate chips 

Instruction

  • Preheat oven 350ºF. Line 2 baking sheets with parchment paper. 
  • In a medium bowl, combine all of the ingredients except for the candy-coated pieces and chocolate chips. Stir to combine. 
  • Once combined, fold in candy-coated chocolate pieces and chocolate chips. 
  • With a small cookie scoop, spoon a heaping amount of dough and place on prepared baking sheets. Repeat until dough is gone. You will end up with about 18 cookies.
  • Oil hands and press dough down to flatten slightly (about 3/4-inch thick). 
  • Bake in the oven for 11-13 minutes or until lightly golden brown. 
  • Leave on baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container for up to one week. May also freezer for later.