Yield: 36 regular sized or 22 giant cookies
1 1/2 cups chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies
Prep Day: Line cookie sheets with parchment paper. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M’s. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you’d like your cookies to look pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Freezing: Roll unbaked dough into balls and freeze on a cookie sheet. When completely frozen, remove dough balls to freezer bags. These will stay good for several months, depending on how sturdy your bags are.
Serve Day: Preheat oven to 350°F. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container or and keep them in the freezer… where they’ll be safe 😉
*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M’s.
*If you’d prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They’ll need to bake for 18 to 20 minutes, and you’ll end up with about 22 cookies.
*If baking straight from the freezer; they will only need an extra few minutes in the oven.