Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Wet Ingredients:
- In a large bowl or stand mixer, combine the peanut butter, butter, brown sugar, and granulated sugar.
- Beat on medium speed for 2 minutes, stopping once to scrape down the sides of the bowl.
Add Eggs and Vanilla:
- Add the eggs and vanilla extract.
- Beat for another 2 minutes until the mixture is smooth and creamy.
Incorporate Dry Ingredients:
- Add the baking soda and salt to the mixture, beating for 30 seconds.
- Gradually add the oats and mix on low speed until fully combined.
Fold in the Mix-Ins:
- Reserve 2 tablespoons each of the M&Ms and chocolate chips for topping.
- Stir the rest of the M&Ms and chocolate chips into the dough with a spatula.
Shape the Cookies:
- Use a medium cookie scoop or spoon to portion the dough into 1 1/2-inch balls.
- Place the balls 2 inches apart on the prepared baking sheets.
- Press the reserved M&Ms and chocolate chips onto the tops of the cookie dough balls.
Bake the Cookies:
- Bake for 12–16 minutes, rotating the pans halfway through.
- The cookies are ready when the edges are golden brown.
Cool and Serve:
- Allow the cookies to cool on the baking sheets for 5 minutes.
- Transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Make-Ahead Option: Freeze unbaked cookie dough balls on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
- Customizable: Add nuts, dried fruit, or swap M&Ms for Reese’s Pieces for a unique twist.
- Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.