Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs (110g Metric)
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (255g) creamy peanut butter
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (200g) M&M's - plus extra for topping (optional)

Instructions:

  1. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract and peanut butter until well combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Fold in the oats, chocolate chips, and M&M's until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies. Top with extra M&M's if desired.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.