Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 cup (250g) creamy or crunchy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups (270g) old-fashioned rolled oats
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1 cup (150g) candy-coated chocolate candies (e.g., M&M’s)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the peanut butter until fully incorporated. Beat in the eggs one at a time, ensuring each is mixed well before adding the next. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  6. Gently fold in the rolled oats, chocolate chips, and candy-coated chocolates using a spatula until evenly distributed throughout the thick dough.
  7. Cover the bowl and chill the dough for at least 30 minutes to prevent excessive spreading.
  8. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each mound. Lightly press the tops slightly.
  9. Bake for 10–12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.