Description
Makes 24 cookies
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup (dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup of peanut butter
- 1 large egg
- 2 teaspoon vanilla extract
- 1 and 2/3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (160g) M&Ms
- 1/4 cup of mini chocolate chips
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg, vanilla, and peanut butter and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a separate bowl, toss the oats, flour, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms and mini chocolate chips.
- Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
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Air Fryer Instructions: Line your air fryer basket with parchment paper, add 2 to 3 tablespoons of cookie dough to the air fryer basket, and air fry for 5 to 8 minutes at 350 degrees F.
Nutrition
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 15
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 2