Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) molasses (unsulphured)
  • 1 1/2 cups (190g) all-purpose flour
  • 3 cups (270g) rolled oats
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (190g) M&M candies

Instructions:

  1. Cream the fats. Beat the softened butter, peanut butter, brown sugar, and white sugar on medium high. Continue until the mixture looks pale and fluffy, usually about 2-3 minutes.
  2. Build the emulsion. Add the egg, vanilla, and molasses. Beat on medium speed until the batter is smooth and glossy. Note: Using a room temperature egg prevents the butter from seizing.
  3. Mix dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt together. This ensures the baking soda is evenly distributed so you don't get metallic tasting spots.
  4. Combine bases. Slowly add the flour mixture to the wet ingredients on low speed. Stop the mixer the second you don't see any more white streaks.
  5. Fold in the heart. Stir in the rolled oats by hand using a spatula. Then, fold in the chocolate chips and M&Ms. Stop when the mix ins are evenly distributed but the dough still looks a bit shaggy.
  6. Portion the dough. Scoop rounded tablespoons of dough onto lined baking sheets. Space them 2 inches apart because these will spread slightly.
  7. The Bake. Bake at 350°F (175°C) for 10-12 minutes. Remove them when the edges are set and lightly golden, but the centers still look slightly underbaked.
  8. The Carryover. Let the cookies sit on the hot baking sheet for 5 minutes. They will firm up as they cool, which is how you keep them soft.