Ingredients:
1/2 cup or 1 stick of butter (at room temperature)
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1/2 cup quick cooking oats
3/4 cup M&Ms
1/4 cup chocolate chips
1/4 peanut butter chips
plus any variations you have on hand that you want to toss in (white chocolate chips, coconut, chopped pecans or walnuts)
Cooking Instructions:
1. Preheat the oven to 350 ºF
2. Combine the butter, brown and white sugars in a large bowl using a hand/stand mixer or your hands. Mix in the peanut butter then add the egg and vanilla, mixing again once they are in thebowl.
3. In a separate bowl, combine the baking soda and flour. Add the flour mix to the moist ingredients and mix. Then stir in the oats, m&ms, chocolate chips and peanut butter chips (and other variations you want to toss in).
4. Scoop using a cookie scoop (measuring about 2 tablespoons) onto a cookie sheet lined with a baking mat or baking parchment.
Bake for 9-10 minutes but no longer. You want these to stay soft. They won't look like they are quite done. Remove from the oven and let cool on the cookie sheet for 2-3 minutes then move to a cooling rack.
Recipe Pictures:
1/2 cup or 1 stick of butter (at room temperature)
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1/2 cup quick cooking oats
3/4 cup M&Ms
1/4 cup chocolate chips
1/4 peanut butter chips
plus any variations you have on hand that you want to toss in (white chocolate chips, coconut, chopped pecans or walnuts)
Cooking Instructions:
1. Preheat the oven to 350 ºF
2. Combine the butter, brown and white sugars in a large bowl using a hand/stand mixer or your hands. Mix in the peanut butter then add the egg and vanilla, mixing again once they are in thebowl.
3. In a separate bowl, combine the baking soda and flour. Add the flour mix to the moist ingredients and mix. Then stir in the oats, m&ms, chocolate chips and peanut butter chips (and other variations you want to toss in).
4. Scoop using a cookie scoop (measuring about 2 tablespoons) onto a cookie sheet lined with a baking mat or baking parchment.
Bake for 9-10 minutes but no longer. You want these to stay soft. They won't look like they are quite done. Remove from the oven and let cool on the cookie sheet for 2-3 minutes then move to a cooling rack.
Recipe Pictures:
