Ingredients:
- 115g (1/2 cup) Unsalted butter, softened to room temperature
- 200g (1 cup) Light brown sugar, packed
- 100g (1/2 cup) Granulated white sugar
- 340g (1 1/4 cups) Creamy peanut butter
- 2 Large eggs, room temperature
- 5ml (1 tsp) Pure vanilla extract
- 130g (1 cup) All-purpose flour
- 180g (2 cups) Old-fashioned rolled oats
- 90g (1 cup) Quick-cooking oats
- 6g (1 tsp) Baking soda
- 3g (1/2 tsp) Sea salt
- 170g (1 cup) Mini M&M candies
- 170g (1 cup) Semi-sweet chocolate chips
Instructions:
- In a large bowl or stand mixer, cream the softened butter, brown sugar, and granulated white sugar on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes.
- Add the creamy peanut butter and beat until fully integrated into the butter mixture.
- Incorporate the eggs one at a time, then add the vanilla extract, scraping down the sides of the bowl to ensure a uniform emulsion.
- Whisk together the flour, baking soda, and sea salt. Slowly add the dry mixture to the wet ingredients on low speed until the flour just disappears.
- Fold in the old-fashioned rolled oats and quick-cooking oats by hand or on the lowest mixer setting until the dough is heavy and tacky.
- Gently fold in the M&Ms and semi-sweet chocolate chips.
- Use a 1/4 cup cookie scoop to portion the dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 12 minutes until edges are golden and centers are set but soft.
- Allow cookies to cool on the baking sheet for 5 minutes to allow residual heat to set the center before transferring to a wire rack.