Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ¾ cup Packed Light Brown Sugar
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 cup Creamy Peanut Butter (not natural separation style)
  • 1 ½ cups Rolled Oats (Old-fashioned)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 ½ cups Standard Size M&Ms (plus extra for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  4. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  5. Add the peanut butter and mix until just combined and the mixture looks smooth.
  6. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Stop mixing immediately once no dry streaks remain.
  7. Gently fold in the rolled oats, chocolate chips, and M&Ms using a rubber spatula.
  8. CRUCIAL STEP: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent excessive spreading.
  9. Scoop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart. Press a few extra M&Ms onto the tops for presentation.
  10. Bake for 10–12 minutes. Cookies should look slightly puffed and golden around the edges, but the centres should still appear slightly soft.
  11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.