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 sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2 1/2 cups (225g) quick-cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) M&Ms
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the softened butter, creamy peanut butter, light brown sugar, and granulated sugar using a sturdy spatula until smooth.
  3. Stir in the egg and vanilla extract until fully incorporated.
  4. Gradually fold in the all-purpose flour, baking soda, and salt until a soft dough begins to form.
  5. Fold in the quick-cooking oats, M&Ms, and semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Scoop 3-tablespoon portions of dough and place them 2 inches apart on the prepared baking sheets. Do not flatten the dough balls.
  7. Bake for 10–12 minutes until the edges are lightly golden but the centers still look slightly soft.
  8. Allow cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire rack.