• ½ cup (1 stick or 113g) unsalted butter, at room temperature
• ¾ cup (180g) peanut butter
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla
• 2 cups (200g) old fashioned oats
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (100g) dark or semi-sweet chocolate chips
• ⅔ cup (145g) M&Ms 

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
   
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, sugar, and brown sugar until fluffy and light in color, about 1-2 minutes.
   
   
3. Scrape the bowl then add the eggs and vanilla. Mix until well combined. Scrape the bowl again.
   
   
4. Add the oats, baking soda, and salt and mix until combined.
   
   
5. Using a rubber spatula, fold in the chocolate chips and M&Ms, reserving some of each for the tops of the cookies.
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6. With a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop, portion the cookies onto the prepared baking sheets, spacing them about 2 inches apart. Add a few pieces of the reserved chocolate chips and M&Ms on top of each scoop.
   
   
7. Bake the cookies for about 12 minutes, until the edges start to turn golden brown.
   
   
8. Allow the cookies to cool and enjoy!

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NOTES

• Peanut Butter: I recommend using a conventional variety of peanut butter, like Skippy or Jif for this recipe. A natural variety but it will affect the sweetness, spread, and texture of the cookie.
  
  
• Storing: Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days.