Servings 30 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 2 1/2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 4 1/2 cups oats (old fashioned or quick-cooking)
- 1 cup Christmas M&Ms
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, scraping down the sides as needed, about 2 minutes.
- Add the eggs one at a time, beating between each addition.
- Beat in the peanut butter, vanilla baking soda and salt, then beat in the oats.
- Beat in the Christmas M&Ms and mini chocolate chips just until combined.
- Using an ice cream scoop or two small spoons, scoop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the cookies at least 2 inches apart.
- Bake the cookies until they are barely set in the centers, 12 to 15 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
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