A sign of a great recipe is one that stays with you through every stage of life. This recipe started with my childhood friend in our second-grade class cookbook. Over the years, it’s been scaled down and tweaked, and it’s become a family staple. These cookies make an appearance at most holiday get-togethers, and they were on the dessert table at my sister’s wedding. If you want to bake a really good cookie, this is it.
Ingredients
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
- 1 cup white sugar
- 1 cup dark brown sugar
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 ¼ cups quick cooking oats
- ½ cup flour
- 2 tsp. baking soda
- Pinch of salt
- 1–2 cups candy-coated chocolates (such as M&M’s)
- 1 cup semi-sweet chocolate chips or chunks
Instructions
1. Cream the butter and sugars together until well-combined. Add the egg, vanilla, and peanut butter, and mix until combined.
2. Slowly add in the baking soda, salt, oats and flour until combined. Stir in chocolate candies and chocolate chips.
3. On a baking sheet lined with parchment paper, scoop out large tablespoons of dough.
4. Bake at 350 degrees for about nine to 10 minutes or until the edges are just starting to become golden. The cookies will continue to bake as they cool on the pan after you take them out of the oven. Let cool on the pan for about five minutes. Remove and let cool completely on a wire rack.
4. Store in airtight container.
Makes 50 cookies.
