Ingredients
Method
- Whisk the oats, baking soda, and salt together in a medium bowl until evenly combined.
- In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla until smooth.
- Add the peanut butter to the wet ingredients and whisk until fully incorporated.
- Gradually fold the dry oat mixture into the wet mixture using a silicone spatula until fully combined.
- Gently fold in the M&M’s and chocolate chips until evenly distributed throughout the dough.
- Cover the dough tightly and refrigerate for at least 30 minutes, or up to 3 days.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Scoop heaping 2-tablespoon (≈45g) portions of dough and place them about 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the edges are set and golden brown, about 12–15 minutes. The centers will remain soft.
- Let the cookies cool on the baking sheet for 10 minutes. Optionally, press a few extra M&M’s or chocolate chips on top for presentation, then transfer to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Notes
Refrigerate the dough before baking to make shaping easier and keep the cookies chewy. A fun, colorful cookie that’s perfect for sharing or indulging in your favorite sweet treat.