Ingredients

½ cup butter, softened

1 cup brown sugar

½ cup creamy peanut butter

1 large egg

2 teaspoons vanilla extract

¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

¼ teaspoon baking powder

¼ teaspoon salt

1½ cups quick oats

1 cup mini semi-sweet chocolate chips

1 cup mini M&M candies

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the butter, brown sugar, and peanut butter until light and fluffy, about 1 to 2 minutes.

Add the egg and vanilla extract and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, cornstarch, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Stir in the oats, chocolate chips, and mini M&M’s until evenly distributed throughout the dough.

Scoop approximately 2 tablespoons of dough per cookie and place onto the prepared baking sheets. The dough balls should be about the size of a golf ball.

Bake for 7 to 9 minutes, until the edges are lightly golden and the centers still appear slightly underbaked.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.