While not “monsterous” in size, these super soft cookies get their name because they’re bursting with fun cookie additions like peanut butter, oats, M&Ms and chocolate chips. If you like your cookies thin and crispy, this isn’t the recipe for you. No, these cookies stay thick and the oats keep them soft and chewy. Creamy peanut butter combined with M&Ms and chocolate chips give you that favorite flavor duo, along with fun color and texture.
Because these cookies can be made in one bowl and take about an hour from start to finish, they’re a cinch to whip up for a kid-friendly treat, a birthday party, or whenever you just have a cookie craving. And unlike a lot of cookies, they really will stay soft for several days.
- ½ cup salted butter, room temperature
- ½ cup brown sugar
- ¼ cup sugar
- ¾ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1-1/4 cup all-purpose flour
- ½ cup quick oats (if using old-fashioned oats, simply pulse in a food processor for a few seconds first)
- ¾ cup M&Ms
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, cream the butters and sugars using an electric mixer on medium speed.
- Add the peanut butter, egg and vanilla, mixing to combine. Scrape down the sides of the bowl as needed.
- Gradually add the baking soda and flour, mixing after each addition, just until combined. Do not overmix.
- Using a large spoon, fold in the oats, M&Ms and chocolate chips.
- Refrigerate the dough for about 30 minutes so that it is easier to handle and so the cookies stay nice and plump.
- Roll dough into 2-Tablespoon balls, placing on baking sheets lined with parchment paper or silicone mats. These cookies do not spread very much, so you can place them fairly close together.
- Bake for 9-10 minutes. Cookies will appear undercooked, but you want them soft. They will continue cooking just a bit more on the baking sheet after being removed from the oven. Lightly press the tops of the cookies down just a bit, using the back of a metal spoon.
- Allow cookies to cool on the baking sheets for 10 minutes, and then transfer them to wire cooling racks.
- Cookies will firm as they cool. Store cooled cookies in air-tight containers for up to 1 week or freeze them for a later date.
- Makes 2-1/2 dozen cookies.
- (Recipe inspiration found here.)
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