Ingredients
3/4 cup (170 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1/2 cup smooth peanut butter, room temperature
1 large egg, plus one egg yolk, room temperature
1 teaspoon vanilla
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
3/4 cup (60 g) quick oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup to 1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup M&M candies
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Cream butter, sugars, and peanut butter for 3 minutes.
3. Add egg and yolk one at a time. Mix in vanilla.
4. In a separate bowl, whisk flour, oats, baking soda, and salt.
5. Slowly mix dry ingredients into the wet until just combined.
6. Fold in chocolate chips and M&Ms with a spatula.
7. Scoop dough into 2-ounce balls and place on baking sheets.
8. Bake 9–11 minutes, pan-banging halfway if desired.
9. Cool on tray for 10 minutes, then transfer to wire rack.
Notes
To freeze, scoop dough into balls and freeze in a sealed bag.
For thinner cookies, bang the tray midway and after baking.
Use red, white, and blue M&M’s for a patriotic touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg