One-Bowl Monster M&M Cookies - Tracy James

Yield: 2-4 dozen cookies, depending on size

Prep time: 15 min

Cook time: 10 min

Total time: 25 min

INGREDIENTS

3 large eggs

1 1/4 cup granulated sugar

1/2 tsp salt

2 tsp baking soda

1 tsp vanilla

1 1/2 cups (12 oz) creamy peanut butter

1 stick butter, softened

4 1/2 cups (18 0z) quick cooking oats (double check oats are gluten free, if making gluten-free cookies)

1 cup M&M's

1 cup milk chocolate, semisweet, or bittersweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.

2. In a large mixing bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment) add the eggs, brown sugar, and granulated sugar. Mix well.

3. Add the salt, baking soda, vanilla, peanut butter and butter. Mi until creamy and well combined, 1-2 minutes.

4. Stir in the oatmeal, M&Ms,, and chocolate chips until combined. The dough will be sticky.

5. Scoop the dough into heaping tablespoon-sized balls (see note) and place about 2 inches apart on the cookie sheets. If you want the cookies thinner, flatten them slightly with the palm of your hand.

6. Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges. 

7. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well also).