(Also, I have just gotten peanut butter all over my only copy of the recipe, which prompted me to realize that a non-physical version would be a good thing to have.)
I don't make these particular cookies very often, as they're not a personal favorite. This batch is by request for my sibling's birthday, though, and they're also my dad's favorite cookie ever (he doesn't like sweets, generally, but he likes these), so they come recommended.
- 3 large eggs
- 1 cup brown sugar
- 1 cup sugar
- 2 tsp. vanilla extract
- 2 tsp. baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cup chunky peanut butter (or smooth, if you must)
- 4 1/2 cup rolled oats
- 1/2 lb. chocolate chips
- 1/2 lb. M&Ms
Preheat oven to 350 degrees F. Whisk eggs in large (very large) bowl. Add sugars, vanilla, baking soda, butter, peanut butter, and oats one at a time, blending well after each addition. Stir in chocolate chips and M&Ms.
At this point the recipe says, "Roll dough into medium-size balls on ungreased baking sheet about 3" apart." This is its little joke, because what you have at this point is not so much a dough as a bowl full of oats and chocolate bits, each individually coated with a peanut-butter/sugar mixture carefully calculated to stick firmly and enthusiastically to implements and fingers while maintaining its independence from the other oats and chocolate bits as fiercely as possible. Do your best. I recommend aiming for wads of roughly 1 inch, maybe a little bigger, in whatever dimension seems to you to best approximate the concept of "diameter". Do put them 3 inches apart, though, and don't grease the cookie sheet (with that much peanut butter, it is completely unnecessary).
Bake at 350 F for 12 minutes (the recipe says 12-15, but if you go any longer than 12, they tend to crumble upon removal from the cookie sheet). Cool on rack. Yields... well, the recipe says 3 dozen, but it's lying again. There are, right now, 72 cookies (and a small pile of crumbs and excess chocolate units) downstairs.