Ingredients:

  • 115g unsalted butter, softened
  • 250g creamy peanut butter
  • 200g light brown sugar, packed
  • 100g granulated white sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 125g all-purpose flour
  • 270g old fashioned rolled oats
  • 6g baking soda
  • 3g kosher salt
  • 175g M&M candies
  • 170g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 175°C (350°F) and line your baking sheets.
  2. Beat 115g unsalted butter, softened, and 250g creamy peanut butter until smooth.
  3. Mix in 200g light brown sugar and 100g granulated white sugar until the mixture looks pale and fluffy.
  4. Add 2 large eggs, room temperature, one at a time, followed by 5ml vanilla extract.
  5. In a separate bowl, whisk 125g all purpose flour, 6g baking soda, and 3g kosher salt.
  6. Gradually add the flour mixture to the wet ingredients on low speed. Stop as soon as the white streaks disappear.
  7. Stir in 270g old fashioned rolled oats, 175g M&M candies, and 170g semi sweet chocolate chips by hand.
  8. Scoop about 3 tablespoons of dough per cookie and place them on the sheets 5cm apart. Do not flatten them.
  9. Bake for 10-12 minutes until the edges are golden brown and the centers look slightly underdone.
  10. Let the cookies rest on the baking sheet for 5 minutes before moving them.