I make several hundred of these cookies every year for the teens at summer camp - they love them and we never have enough to satisfy everyone! My recipe for camp is 4 times this size, but I cut it down to a manageable size so I could make them at home. Super easy to make and almost impossible to mess up, even if you don't know how to bake!
This recipe freezes beautifully, just scoop the cookies out and then freeze instead of baking. Stick them in a ziploc and they can go straight to the oven at a moments notice!
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies
Preheat oven to 350 degrees F.
Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M’s.
Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree F oven for 9 to 15 minutes. DO NOT OVERBAKE or they will be crispy instead of chewy.
Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.
Makes 2 dozen "monster" cookies, or 4 to 5 dozen regular-sized cookies