Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 48 cookies
- 3/4 cups creamy peanut butter
- 3/4 cup chunky peanut butter
- 1 cup light brown sugar packed
- 1 cup sugar
- 1/2 cup butter room temperature
- 3 eggs
- 1 Tbsp vanilla
- 4 cups quick cooking oats
- 3/4 cup flour
- 2 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup mini M&M's
- 1/4 cup sweetened coconut flakes
Preheat oven to 350 F degrees.
Line cookie sheet with parchment paper and spray with non-stick cooking spray.
Cream together the butter and peanut butters.
Add in the sugars and cream on high until smooth.
Add the eggs one at a time.
Mix after each addiction
Add in vanilla
In separate bowl, mix together flour, oats, and baking soda.
Add to sugar and butter, and mix well, ensuring everything gets combined.
Fold in the chocolate chips, butterscotch chips, coconut, and mini M&M's.
Scoop balls onto baking sheet
Bake for 9-11 minutes or until edges begin to brown
Cookies should look set in the middle, you do not want to overcook these.
Let sit on pan 1 minute, remove to cooling rack
Let cool completely.
Store in airtight container for up to a week.
Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Calcium: 17mg | Iron: 1mg