Ingredients
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Instructions
- In a food processor, blend 2.5 cups old-fashioned oats until a fine flour. Set aside.
- In a large mixing bowl, whisk the ½ cup unsalted butter, melted, 1 cup light brown sugar, ¼ cup granulated Sugar, and ½ cup creamy peanut butter until smooth. Add 2 large eggs and 1 tablespoon vanilla extract, then whisk until fully combined.
- Stir in the previously blended oat flour, 1 cups old-fashioned oats (whole), 1 teaspoon baking soda, 1 teaspoon kosher salt, and ¼ teaspoon cinnamon (optional) until no dry streaks remain. Fold in 1 cup semi-sweet chocolate chips or chunks and 1 cup M&M's.
- Cover the dough and refrigerate for 30 minutes. This gives the oat flour time to hydrate and helps the cookies hold their shape.
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop 3 tablespoons of dough, about 50 to 55 grams each, onto the prepared baking sheets, spacing them 3 inches apart. Press a few extra M&M's and chocolate chips into the tops.
- Bake for 12-14 minutes, until the edges are lightly golden and the centers still look slightly underbaked. The centers will look raw but will firm up significantly once they cool.
- Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt, if desired.