Recipe by lberg
This recipe's right off the Food Network website. They look so good! :)
Top Review by Serenity Baker
I've made these before and they are great! This is a perfect base recipe to play around with. I've used a pretzel M&M and holiday dark chocolate M&M mix here and splashed a bit of Saigon cinnamon in the batter. I also love Heath pieces, and I always add 1 full cup of raisins. Chilling the dough very well and keeping it cold in between batches is key. Eleven minutes is the perfect time for me. Cooling for ten minutes on the cookie sheet and sliding them onto wax paper keeps them chewy. Thanks for the great post!
- 3 eggs
- 1 1⁄4 cups packed light brown sugar
- 1 cup granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 12 ounces creamy peanut butter
- 1⁄2 cup butter, softened
- 1⁄2 cup multi-colored chocolate candy
- 1⁄2 cup chocolate chips
- 1⁄4 cup raisins (optional)
- 2 teaspoons baking soda
- 4 1⁄2 cups quick-cooking oatmeal (not instant)
Directions See How It's Made
- Preheat the oven to 350°F Line cookie sheets with parchment paper or nonstick baking mats.
- In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.