1 1/2 cups peanut butter (we usually use creamy, but sometimes we’ll do have creamy half crunchy)
3 eggs
2 tsp baking soda
1 tsp vanilla extract
4 1/2 cups gluten free oats (we usually use old fashioned or rolled, but quick oats will work too!)
1 cup chocolate chips or PB chips of choice (measure with your heart)
1 cup M&Ms
M&M Chocolate Chip Cookies Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
With a mixer, cream together butter, both sugars, and peanut butter. Scrape down the sides and keep mixing on medium, adding eggs one at a time. Mix until it gets paler and kind of fluffy.
Turn mixer to low and add baking soda, vanilla extract, and oats and mix until combined.
Add in chocolate chips and M&Ms (We usually save some or keep extra to top the cookies with just before baking)
You can bake immediately, but for the best texture we wrap in a log of plastic wrap and let sit overnight in the fridge so the oats can absorb some of the moisture. Scoop out into whatever size cookie makes your heart pitter-patter and bake for about 12-14 minutes until set but not too brown, definitely err on the side of gooey because they’ll set more once out of the oven. Enjoy hot or cooled, there are no rules! We typically sprinkle some coarse sea salt on top to help balance that chocolate, and usually get about 20 big cookies out of one batch!
