Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy no-stir peanut butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup candy-coated chocolate pieces (M&Ms)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips

Instructions:

  1. Beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar together for 3 minutes until the mixture looks pale and fluffy. Note: This aeration is what gives the cookie its height.
  2. Incorporate the eggs one at a time, then pour in the vanilla extract.
  3. In a separate bowl, stir the all purpose flour, baking soda, and sea salt.
  4. Gradually add the flour mixture to the wet ingredients until no white streaks remain.
  5. Gently stir in the 3 cups of old-fashioned rolled oats by hand.
  6. Fold in the M&Ms, chocolate chips, and butterscotch chips until evenly distributed.
  7. Let the bowl sit in the fridge for 15 minutes. Note: This prevents the cookies from spreading too flat.
  8. Use a large scoop to place dough balls onto a lined sheet, spaced 2 inches apart.
  9. Cook at 350°F (180°C) for 12 minutes until the edges are golden and the center looks slightly underdone.
  10. Let the cookies sit on the hot pan for at least 10 minutes until they feel firm enough to move.