1 cup light brown sugar, packed

1/2 cup white sugar

1/2 cup butter, softened

3 eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1 1/2 cups peanut butter

4 1/2 cups old-fashioned oats

1 cup semi-sweet chocolate chips 

1 cup Christmas M&Ms, plus additional for decoration (because the Christmas ones taste better, duh)


Position oven rack to the middle. Preheat oven to 350 degrees, and line baking sheet with parchment paper. 


In a large bowl, cream together butter and sugars with an electric mixer. Add in eggs one at a time, beating well after each addition. Add in vanilla extract and baking soda, and mix well. Mix in peanut butter until well blended. Dump in the oats, and mix until combined. Mix in chocolate chips and M&Ms with a rubber spatula. Chill dough in the refrigerator for at least 90 minutes before using. 


Using a large cookie scoop, drop cookies onto parchment lined baking sheets about 2 inches apart. Press a few M&Ms on top of the cookies. Bake in the preheated oven for 11-13 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 


Notes:


- I do not recommend baking more than one sheet of cookies at once. It's important that these cook evenly!


- This recipe makes 19-20 very large cookies. If you need to double it (which I did) you'll probably need to do it in separate batches unless your bowls are ginormous. This makes a LOT of dough. 


Printed from: A Bitchin' Kitchen

Recipe adapted from: Everyday Home Cook