Ingredients
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/2 cup smooth peanut butter, room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 3/4 cup to 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup M&M candies
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, setting them aside for later use.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter, light brown sugar, granulated sugar, and smooth peanut butter on medium-high speed for about 3 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the whole egg followed by the egg yolk to the butter mixture. Mix on low speed until fully combined. Then add the vanilla extract and mix until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, and kosher salt until well blended.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the creamed butter and egg mixture, mixing only until the dough begins to come together and a few streaks of flour remain. Avoid over-mixing to keep the cookies tender.
- Fold in Add-ins: Remove the bowl from the mixer and gently fold in the M&M candies, semi-sweet chocolate chips, and white chocolate chips using a spatula to evenly distribute them.
- Scoop Dough: Using a two-tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheets. For even baking, weigh each dough ball to about 2 ounces for uniform size.
- Bake Cookies: Bake the cookies for 9 to 11 minutes or until the edges are lightly golden while the centers remain slightly pale and puffy. Halfway through baking, carefully lift the baking sheet a few inches above the oven rack and drop it to help flatten cookies for a chewy texture. If needed, repeat this tapping when removing the cookies from the oven to create lovely melted chocolate pools.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- For chewier cookies, do not overbake; the centers should remain slightly pale.
- Using a cookie scoop or weighing dough balls helps achieve uniform cookies and consistent baking.
- Dropping the baking sheet during baking helps flatten the cookies and melt chocolate perfectly.
- Room temperature ingredients ensure better mixing and texture.
- You can substitute regular peanut butter with all-natural, but it may affect texture slightly.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
