Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (180g) old-fashioned rolled oats
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) M&M candies

Instructions:

  1. In a large bowl, beat the softened butter, peanut butter, brown sugar, and white sugar on medium-high speed until the texture is velvety and pale (about 2-3 minutes).
  2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
  3. Lower the mixer speed and stir in the baking soda and salt until just combined.
  4. Using a spatula, fold in the rolled oats, chocolate chips, and M&Ms by hand until no streaks of sugar remain.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and place them 2 inches apart on parchment-lined baking sheets.
  6. Bake for 10–12 minutes, removing them when the edges are golden brown but the centers still look slightly underbaked.
  7. Let the cookies rest on the hot baking sheet for 5 minutes to set before transferring to a wire rack.