Ingredients:

  • ½ cup (113g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ⅓ cup smooth peanut butter, room temperature
  • 1 large egg plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple syrup
  • 1 cup (115g) old-fashioned rolled oats
  • 1¼ cups (155g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup semi-sweet chocolate chips, plus more for the top
  • ¾ cup M&M candies, plus more for the top

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a stand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy.
  3. Add the smooth peanut butter and mix until smooth.
  4. Beat in the egg, egg yolk, vanilla extract, and maple syrup until combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and old-fashioned rolled oats.
  6. Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined.
  7. Fold in the semi-sweet chocolate chips and M&Ms until evenly distributed.
  8. Using a large cookie scoop, place 2-ounce portions of dough on the prepared baking sheet, spaced 3 inches apart.
  9. Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are slightly underbaked.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.