Serves 8 Large or 16 Regular-Sized Cookies
Total Time Less Than One Hour
- 1 / 2 cup unsalted butter, cold, cut into cubes
- 1 cup light brown sugar, packed
- 3 / 4 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1 / 2 cups all-purpose flour
- 1 cup oats (rolled for a chewier texture or quick for a softer texture)
- 1 teaspoon corn starch
- 3 / 4 teaspoon baking soda
- 1 / 2 teaspoon salt
- 1 cup chocolate chips
- 3 / 4 cup M&M candies
- Optional: candy googly eyes
Preheat oven to 410 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, use a mixer to cream together cubed butter and brown sugar (approximately four minutes or until creamy). Add in the peanut butter, and mix until combined. Add in one egg, mix to incorporate. Add in the other egg and vanilla extract, mix to incorporate. Set aside.
In a medium mixing bowl, whisk together all-purpose flour, oats, corn starch, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. Pour in the chocolate chips and M&M candies and combine.
Use a 1 / 2 cup measuring cup to form dough into 8 dough portions. If you would prefer regular size cookies, use a 1 / 4 cup measuring cup and form 16 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.
Bake for 10 minutes for the large cookies or 9 minutes for the regular sized cookies. Remove from the oven when the bottoms appear to be golden brown, but the middle still appears soft. If using candy googly eyes, gently press the eyes into the cookies while they are still warm. Let the cookies cool and set up on the baking sheet for at least 10 minutes.
Store in a closed container for up to three days. Enjoy!