Ingredients:

  • 115g Unsalted butter, softened
  • 250g Creamy peanut butter
  • 200g Dark brown sugar, packed
  • 100g Granulated white sugar
  • 3 Large eggs, room temperature
  • 1 tsp Vanilla bean paste
  • 400g Old-fashioned rolled oats
  • 2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 170g Semi-sweet chocolate chips
  • 200g Candy-coated chocolate gems (M&Ms)

Instructions:

  1. Place 115g softened unsalted butter and 250g creamy peanut butter in your mixer. Beat on medium speed for 2 minutes until the mixture looks pale and fluffy.
  2. Pour in 200g dark brown sugar and 100g granulated sugar. Continue beating for 3 minutes until the grit of the sugar begins to dissolve.
  3. Add 3 large eggs, one at a time, followed by 1 tsp vanilla bean paste. Mix until the dough looks like a glossy ribbons.
  4. In a separate bowl, stir together 400g old-fashioned oats, 2 tsp baking soda, and 1/2 tsp sea salt.
  5. Turn the mixer to the lowest setting and slowly add the oat mixture. Stop mixing the moment the last streak of oats disappears.
  6. Gently stir in 170g semi sweet chocolate chips and 200g candy coated gems by hand.
  7. Let the bowl sit at room temperature for 15 minutes. Watch as the oats absorb the moisture and the dough becomes scoopable.
  8. Use a large scoop to place mounds 3 inches apart on your prepared sheet. Do not flatten them with your hand.
  9. Place in a preheated 180°C (350°F) oven for 12 minutes until the edges are golden and the tops have a slight crackle.
  10. Leave the cookies on the hot pan for 10 minutes. Wait for the centers to firm up before moving them to a wire rack.