Ingredients:
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- 225g old fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 200g milk chocolate M&M candies
- 130g semi-sweet chocolate chips
Instructions:
- Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, cream 115g room temperature butter with 200g brown sugar and 100g white sugar until the mixture looks pale and fluffy. Add 250g creamy peanut butter and mix until velvety. Note: This aeration creates tiny air pockets that the baking soda will expand later.
- Add 1 large egg and 1 tablespoon pure vanilla extract to the creamed mixture. Beat on medium speed for 2 minutes until the dough looks cohesive and glossy.
- Whisk together 125g all purpose flour, 1 tsp baking soda, and 1/2 tsp kosher salt in a separate bowl. Slowly add this to the wet ingredients, mixing only until no white streaks remain.
- Stir in 225g old fashioned oats using a sturdy spatula. Note: Do not use the mixer for this part as it can break the oat flakes and toughen the dough.
- Gently fold in 200g milk chocolate M&Ms and 130g semi sweet chocolate chips. If you love a variety, our [m m cookies recipe](https://myrecipecritic.com/recipes/m-m-cookies/) uses a similar technique for maximum color.
- Portion the dough into 55g balls and place them 5cm apart on a lined baking sheet. Note: Do not flatten them; they will spread naturally in the heat.
- Bake at 175°C for 10 minutes until the edges are golden and the tops look dry. The centers will still look soft and slightly puffy.
- Remove from the oven and let the cookies sit on the hot pan for exactly 10 minutes. This allows the heat from the tray to set the bottom without over baking the top.