These cookies are unique in that they don’t have any flour in the dough.  The substance of the cookie comes from lots of peanut butter, oats, a little butter, M&Ms and chocolate chips.  Resulting in a soft chewy texture that hooks you every time and then you end up eating a lot more than one!

*Makes 2-3 dozen cookies that are large or 4-5 dozen cookies that are smaller

INGREDIENTS:

• 3 large eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups creamy peanut butter
• 1 stick butter (8 tablespoons), softened
• 1 cup M&Ms
• 1 cup milk chocolate or semisweet chocolate chips
• 2 teaspoons baking soda
• 4 1/2 cups quick cooking oats

DIRECTIONS:

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the M&Ms, chocolate chips, baking soda and oatmeal. Mix well. Roll the dough into tablespoon-sized balls and place about 2 inches apart on the cookie sheets. Flatten the cookies slightly with the palm of your hand.
Bake the cookies for 8-10 minutes. Don’t overbake – the cookies should just be set and very lightly golden around the edges. 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).
Recipe Source: Mels Kitcken Cafe