Ingredients
- 2 large eggs
- 1 cup brown sugar packed
- ⅔ cup granulated sugar
- 5 tablespoons salted butter softened
- ¾ teaspoon white Karo syrup light corn syrup
- ½ teaspoon vanilla
- 1 cup creamy peanut butter
- 2 ½ teaspoons baking powder or 1 1/4 teaspoons baking soda
- 3 cups quick oats certified gluten free if needed
- 1 ½ ounces semi-sweet chocolate chips
- 1 ½ ounces white chocolate chips
- ¾ cup M&M's
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Farberware Mixing Bowls My favorite mixing bowls. You need a nice big one for this monster recipe.
Cookie Scoop I find it so much easier to use a cookie scoop on a recipe like this.
Cookie Baking Sheet Use an uncreased baking sheet for these cookies.
Method Start Cooking
- Preheat the oven to 350°F.
- Add the eggs, brown sugar, granulated sugar, softened butter, Karo syrup, vanilla, peanut butter, and baking powder to one large bowl. There is no creaming and no separate bowls in this recipe — everything goes in together.
- Add the quick oats, chocolate chips, white chocolate chips, and M&M's to the same bowl.
- Mix everything together until the batter is well combined. It will look like a big mishmash, and that is exactly right.
- Scoop the dough onto an ungreased cookie sheet with a cookie scoop, then press each one down slightly to flatten. They are a thick, gooey cookie, and flattening helps them bake evenly.
- Bake at 350°F for 8 to 10 minutes. They will still look very soft and a little underdone when you pull them out.
- Leave the cookies on the sheet to cool. They set up and firm as they cool.
Nutrition
Video
Notes
Gluten free: There is no flour in this recipe at all, so the cookies are naturally gluten free — but oats are only gluten free if they are certified gluten free. Standard quick oats are processed alongside wheat and are not safe for anyone with celiac disease or a true gluten sensitivity. If you are baking for someone who needs these to be gluten free, buy oats labeled certified gluten free. And to be clear, gluten free is not sugar free or fat free!
Baking powder or baking soda: The original recipe calls for 1 1/4 teaspoons baking soda, but I use 2 1/2 teaspoons baking powder instead and that is what you see me do in the video. Either one works.
The chocolate chips: The recipe calls for 3 ounces of chocolate chips, and I split that between regular and white chocolate chips because Jason loves the white ones. Use all regular, all white, or some of each — 3 ounces total either way.
Why they hold together: With no flour in the bowl, the eggs and the peanut butter are what bind these cookies. Do not skip either one.
Don't overbake them: Soft and slightly underdone out of the oven is correct. They will get firmer as they cool on the pan.
Always pack your brown sugar — that is my motto, and it matters here. Set the butter somewhere warm while you measure everything else so it softens enough to mix in easily. Use a cookie scoop instead of two spoons. These are a thick, sticky dough, and the scoop is the difference between round cookies and lumpy ones. No 2/3 cup measure? Fill your 1/3 cup twice. These travel beautifully in a snap-lid container, which is why they are the first thing I make when we are packing for beach week.
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