Chewy monster cookies filled with peanut butter, quick oats, mini chocolate chips, and mini m&m's. These cookies are so soft in the middle with crisp edges
- ¾ cup All-purpose flour
- 2 teaspoon Cornstarch
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup Packed brown sugar light or dark
- ½ cup Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- 1 Large egg plus 1 egg yolk room temperature
- 1 cup Quick oats
- 1 cup Mini chocolate chips
- 1 cup Mini m&m candies
Sift together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set aside.
Using a stand mixer or hand mixer, cream together softened butter and brown sugar for 1 minute until light and fluffy. Add in peanut butter and mix for another minute. Add in vanilla. Next, add in egg and egg yolk one at a time.
Slowly add in dry ingredients and mix until combined. Add in oats, mini chocolate chips, and mini m&ms. Cover bowl and chill in fridge for 30 minutes.
Preheat oven to 350F, line 2 cookie sheets with parchment paper or silicone baking mats. Use an ice cream scoop and scoop 6 cookie balls per cookie sheet. Bake one cookie sheet at a time for 12-14 minutes. Cookies are done when they are lightly golden brown on the edges. Right when the cookies come out of the oven, place extra mini m&ms on top of cookies to flatten them down. Let cookies sit on cookie sheet for 4 minutes before transferring to cookie rack.