¾ cup unsalted butter , at room temperature (85 grams)
1 cup packed light or dark brown sugar (215 grams)
½ cup granulated sugar (100 grams)
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour (240 grams)
½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups rolled oats (150 grams)
½ cup mini M&Ms (108 grams)
¾ cup semisweet chocolate chips (128 grams)
½ cup peanuts , chopped (70 grams)
2 ¼ cups crispy rice cereal (70 grams)


1.Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
2.In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla and mix until combined.
3.Add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts, M&Ms, and crispy rice cereal and mix until just combined.
4.Drop large rounds (I use a #20 - 3 tablespoon cookie scoop) onto the prepared sheet pan, 6-8 per pan. Bake until edges are golden brown and centers are just barely set, about 12 minutes.
5.Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days.

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