• 1 and 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, softened to room temperature
• 1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
• 1/4 cup (about 1 3/4 ounces) sugar
• 3/4 cup creamy peanut butter
• 2 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup quick oats
• 1 cup M&Ms
• 1/2 cup semi-sweet chocolate chips

Move oven rack to the center position and preheat oven to 350°F.

Prepare two large baking sheets with parchment paper. In a large bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until fully incorporated.

Add peanut butter and vanilla, and mix on medium speed until incorporated, scraping down the sides of the bowl as needed.

Add eggs, mix until incorporated, then slowly incorporate the flour mixture on low speed.

When just combined stir in oats, 3/4 cup M&Ms, and chocolate chips. Cover and chill the dough for 30 minutes.

Use a large spoon or ice cream scoop to scoop twelve equally sized cookies and space a couple inches apart on the baking sheets.

Use the back of the spoon to press down on the cookies lightly spreading them into a circle about 2 1/2-inches in diameter.

Cookies will continue to spread slightly in the oven. Lightly press the remaining M&Ms into the tops of the cookies. Bake for 12-13 minutes or until edges are light golden brown.

Do not over bake. Remove from oven and cool in pan for 3 minutes then transfer to a wire rack to cool completely. Store in an airtight container to retain freshness.

by Pak101.com (few years ago!) / 758 views