Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and line two baking sheets with parchment paper for nonstick release.
Mix the cookie dough
- Beat creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined and glossy.
- Add large eggs, vanilla extract, and baking soda, then mix until smooth with no streaks.
- Stir in quick-cooking oats until fully incorporated, so the dough looks thick and studded with oats.
- Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips until evenly dispersed.
Shape and bake
- Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets, flattening slightly with your palm.
- Bake at 350°F for 10–12 minutes until the edges are set but the centers still look slightly underdone, then pull the tray when the tops are set.
Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack where they firm up as they finish setting.
Notes
Pro tip: for the chewy centers, bake until the edges look set but the middle still looks a touch underdone, then let them finish firming off the hot sheet. Store airtight at room temperature for up to 5 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dietary swap, use certified gluten-free oats to keep the recipe gluten-free.