Servings 24 cookies
Ingredients
- 1 cup sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups oats (Old Fashioned or Quick)
- 1 cup mini M&Ms
- 1 cup mini-chocolate chips
- Candy eyes (optional)
Instructions
- Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
- Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)
Notes
- For best results, use a processed peanut butter like Jif or Skippy. Natural peanut butter separates and can cause the cookies to bake up greasy and flat.
- Chocolate chips & M&M’s: Mini or regular-sized both work. Use the same total amount, regardless of size.
- The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy.
- Freezing baked cookies: Freeze fully cooled cookies in an airtight container or zip-top bag for up to 3 months. Thaw at room temp before serving.
- Freezing cookie dough: Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen at 325°F, adding 3–5 minutes as needed.
- If you're using the candy eyes, add them to the cookies immediately after you remove them from the oven.
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