Ingredients:

  • 1 cup (250g) Creamy peanut butter
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.75 cup (150g) Dark brown sugar, packed
  • 2 tbsp (42g) Honey
  • 2 large (100g) Eggs
  • 1 tbsp (15g) Vanilla extract
  • 2 cups (180g) Old fashioned rolled oats
  • 1.5 cups (135g) Quick-cooking oats
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Sea salt
  • 1 cup (200g) Valentine M&Ms
  • 0.5 cup (85g) Dark chocolate chips
  • 0.25 cup (45g) White chocolate chips

Instructions:

  1. Beat the softened butter, creamy peanut butter, dark brown sugar, and honey together until the mixture looks pale and fluffy. Note: This usually takes about 3 minutes on medium high speed.
  2. Add the eggs one at a time, followed by the vanilla, and beat until the mixture is silky and fully combined.
  3. Switch your mixer to the lowest setting and add both the old-fashioned and quick cooking oats, along with the baking soda and sea salt. Mix until no dry streaks of oats remain. Note: The dough will be very thick and heavy at this stage.
  4. Gently fold in the Valentine M&Ms, dark chocolate chips, and white chocolate chips using a spatula. Let the dough rest in the fridge for at least 15 minutes. Note: This rest period allows the oats to hydrate, preventing the cookies from spreading too thin.
  5. Preheat your oven to 350°F (180°C). Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving 2 inches of space between them.
  6. Bake for 12 minutes until the edges are golden and the centers look slightly underdone. Let them cool on the pan for 10 minutes to set before moving them.