Ingredients
Scale
- 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 stick butter (1/2 cup) softened
- 4 1/2 cups quick cooking oats (use certified gluten free oats if making gluten-free cookies)
- 1 cup M&Ms ( i like minis M&Ms)
- 1 cup milk chocolate, or semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and prepare cookie sheets by lining them with parchment paper, silpat liners or lightly grease with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, brown sugar, and granulated sugar and mix well.
- Add the salt, baking soda, vanilla, peanut butter and butter and mix until creamy, about 1-2 minutes.
- Stir in the oatmeal, M&Ms, and chocolate chips until combined. The dough will be “wet” and sticky.
- Scoop the dough into heaping tablespoon-sized balls and place about 2 inches apart on the cookie sheets and 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. These cookies freeze well.