2cupsall purpose flourregular or gluten-free measure-for-measure flour blend*
2cupsquick cooking oatsregular or gluten-free
1cuppeanut butter chips
1cupsemi-sweet chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, beat together the butter, brown sugar, and white sugar until light and fluffy. Add the peanut butter and vanilla and beat to combine.
Beat the eggs into the mixture to fully combine.
In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add half the dry ingredients to the butter mixture and beat to combine. Add the remaining dry ingredients and mix until well combined.
Stir in the quick cooking oats until well combined.
Add the peanut butter chips and chocolate chips. Stir until mixed.
Use a ¼ cup measuring cup to scoop out balls of dough. Place each dough ball 3 to 4 inches apart on the line baking sheet. Press the balls down slightly and top each ball with 4 M&Ms.
Bake in the preheated oven for 16 to 18 minutes, until the edges are golden brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
*The gluten-free version of all our recipes are tested with Bob's Red Mill gluten-free 1-to-1 Baking Flour.Pro TipsBy the end of the recipe preparation there is alot of dough and it's stiff. The early steps can use a hand mixer or stand mixer. For the latter steps of stirring in the chips do this by hand or with a stand mixer with metal paddle attachment. I broke a plastic paddle on this step.Ensure all the ingredients are well mixed together.You'll need 100 regular chocolate M&Ms for the recipe (4 per cookie) which is about 1/2 cup.The cookies are large; about 4-inches in diameter