Ingredients (with roles)

• ½ cup (115g) unsalted butter, softened
  — Adds richness, promotes golden edges, and helps create a tender crumb.
• 1 cup (240g) creamy peanut butter
  — Signature flavor and natural binder for the dough; gives chew and depth.
• ¾ cup (160g) packed brown sugar
  — Moisture and caramelized sweetness that keeps cookies soft.
• ½ cup (100g) granulated sugar
  — Balances sweetness and contributes to slightly crisp edges.
• 2 large eggs
  — Structure and tenderness; emulsifies fats and dry ingredients.
• 2 teaspoons vanilla extract
  — Flavor enhancer; lifts and rounds the cookie’s profile.
• 2 cups (180g) old-fashioned rolled oats
  — The chewy backbone of the cookie—don’t substitute with quick oats for the same texture.
• 1 cup (125g) all-purpose flour
  — Provides structure while keeping cookies soft and slightly cakey in the middle.
• 1 teaspoon baking soda
  — Gentle leavener to achieve slight rise without puffing the cookie into cakiness.
• 1 cup Christmas M&Ms (or colorful chocolate candies)
  — Festive color, candy crunch, and chocolate bursts—reserve a few for topping.
• 1 cup semi-sweet chocolate chips
  — Melty pockets of chocolate in every bite.
• ½ cup mini pretzels, chopped (optional)
  — Adds a salty contrast for an irresistible sweet–salty balance.
• Pinch of coarse salt
  — Enhances all the flavors—especially chocolate and peanut butter.

Step-by-step Instructions

1. Preheat & prep. Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
2. Cream the fats and sugars. In a large bowl (stand mixer fitted with paddle or hand mixer), beat butter, peanut butter, brown sugar and granulated sugar until smooth and slightly fluffy—about 2 minutes. This aeration helps with texture.
3. Add eggs & vanilla. Beat in the eggs, one at a time, then stir in the vanilla extract until fully combined.
4. Mix the dry components. In a medium bowl, whisk together the rolled oats, flour, baking soda, and a pinch of salt.
5. Combine wet + dry. Gradually fold the dry mixture into the wet mixture until a thick cookie dough forms. Avoid overmixing—stop when just combined.
6. Fold in mix-ins. Gently fold in the M&Ms, chocolate chips, and pretzels (if using). Reserve a few M&Ms to press on top of each cookie before baking for a bright presentation.
7. Chill (recommended). Chill the dough in the refrigerator for 20–30 minutes. Chilling helps the cookies stay thick and prevents excessive spreading in the oven.
8. Scoop & press. Using a cookie scoop (about 2 Tbsp per cookie) or tablespoon, place dough balls onto the prepared baking sheet spaced 2 inches apart. Press a few reserved M&Ms gently into the tops.
9. Bake until just set. Bake at 350°F (175°C) for 10–12 minutes. The edges should be lightly golden while the centers look slightly soft—they’ll finish setting on the sheet.
10. Cool properly. Let cookies rest on the baking sheet for 4–6 minutes so they set up, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 5 days (if they last that long!).

Why This Recipe Works

This version balances chew (from old-fashioned oats) with tenderness (from butter + eggs) and melt (from chocolate chips). Peanut butter provides depth and natural binding—so you get a cookie that’s thick, yet soft in the center and lightly crisp at the edges. The festive candies create visual appeal and a delightful crunch.

Pro Tips for Perfect Results

Serving Suggestions

Serve warm with a tall glass of cold milk, a mug of hot chocolate, or a creamy latte. For a holiday dessert board, pair with peppermint bark, shortbread, and fresh fruit. Package in clear cellophane with a red ribbon for charming edible gifts.

Variations & Dietary Notes

• Nut-free: Replace peanut butter with sunflower seed butter and choose nut-free chocolate candies.
• Gluten-free: Use certified gluten-free oats and swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Vegan: Use vegan butter, flax eggs (2 Tbsp ground flax + 6 Tbsp water = 2 eggs), and dairy-free chocolate chips.

Printable Recipe Card