Peanut Butter Oatmeal Cookies

Ingredients

• 5 ½ cups rolled oats ((gluten free))
• 5 large eggs
• ¼ cup water
• 1 tablespoon vanilla extract
• 1 cup unsalted butter, (softened (2 sticks))
• 1 ¾ cups peanut butter, (crunchy or creamy)
• 1 ½ cups granulated sugar
• 1 ½ cups light brown sugar, (packed)
• ½ cup all-purpose flour ((or GF baking flour))
• 1 tablespoon baking powder
• 1 teaspoon salt
• 12 ounce semi-sweet chocolate chips
• 12 ounce M&Ms

Instructions

1. 1

   Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.

2. 2

   In a large bowl, measure out the oats. Then crack the eggs into the oats and add the water and vanilla. Stir to coat, allowing the liquid to saturate the oats.

3. 3

   In the bowl of an electric stand mixer, add the butter. Beat 1 minute to soften. Then add in the peanut butter, and both sugars. Beat on high for 3-5 minutes to break down the sugar crystals.

4. 4

   Scrape the bowl with a spatula, and beat again to incorporate.

5. 5

   Turn the mixer on low and mix in the flour, baking powder, and salt. Once fully mixed in, start adding in the oat mixture.

6. 6

   Scrape the bowl again, then turn the mixer on low and mix in the chocolate chips. Finally, mix the M&Ms into the dough with the spatula. *I like to reserve a handful of M&Ms to press into the tops, so the cookies are pretty.

7. 7

   Use a large 3-tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets. Space the cookies 2 inches apart.

8. 8

   Bake for 15-17 minutes per batch, until the edges are just barely golden brown, and the centers still look slightly underbaked. Cool for 5 minutes on the baking sheets before moving.