- 1/2 cup flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 5 3/4 cups oats
- 3/4 cup cold butter, cut into cubes
- 1 1/2 cups brown sugar, firmly packed
- 1 1/2 cups sugar
- 5 eggs
- 1/4 teaspoon light corn syrup
- 1/2 teaspoon vanilla
- 2 cups creamy peanut butter (not natural-style)
- 1 1/2 cups chocolate chips
- 1 cup plain M & Ms
In a large bowl, whisk the flour, baking soda and salt together. Add the oats and stir. In the bowl of an electric mixer with the paddle attachment, cream the butter until smooth. Add the sugars and mix on low speed until just incorporated – do not over-mix. Scrape down the bowl and add the eggs, one at a time, beating until smooth. Add the corn syrup and vanilla and beat until just incorporated.
Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Gradually add the flour/oats mixture and mix until just combined. Fold in the chocolate chips and M & Ms with a spatula. Cover the bowl and refrigerate for 5 hours or overnight.
Pre-heat oven to 375ºF.
Line two baking sheets with parchment paper. Scoop the dough by approximately 2 tablespoon-size balls onto the baking sheets, 2 inches apart.
Bake for 12-15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 5 minutes, then remove to a cooling rack.
This recipe was adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.