Thick Chewy Cookies (Print Version)
# Ingredients:
→ Base
01 -
113g (½ cup) unsalted butter, softened at room temperature
02 -
200g (1 cup) packed light brown sugar
03 -
50g (¼ cup) white granulated sugar
04 -
⅓ cup creamy peanut butter, softened
05 -
One large egg and one additional yolk, both at room temperature
06 -
2 teaspoons pure vanilla
07 -
2 teaspoons maple syrup
→ Dry Ingredients
08 -
115g (1 cup) rolled old-fashioned oats
09 -
155g (1¼ cups) all-purpose flour, measured correctly
10 -
1 teaspoon baking soda
11 -
½ teaspoon coarse kosher salt
12 -
½ teaspoon baking powder
→ Mix-ins
13 -
¾ cup semi-sweet chocolate chips, plus extras for the top
14 -
¾ cup M&M candies, with some saved for topping
# Instructions:
01 -
Set your oven to preheat at 350°F. Cover a large baking tray with a sheet of parchment paper.
02 -
Whip the butter and sugars until creamy and fluffy. Mix in the peanut butter until it’s smooth. Beat in the vanilla, maple syrup, and eggs.
03 -
In a separate bowl, stir together the flour, baking soda, baking powder, salt, and oats. Add the dry mix to the wet mixture in two portions, blending until it just combines.
04 -
Fold the chocolate chips and M&Ms into the cookie dough until they’re spread out evenly.
05 -
Scoop out portions of about 2 ounces and place them on the baking tray leaving 3 inches between each. Flatten the top a little, and toss on extra chips or M&Ms if you’d like.
06 -
Bake for 9 to 11 minutes. Take them out when the edges have set, but the centers still look underdone. Let them cool on a rack.
# Notes:
01 -
You don’t need to chill the dough.
02 -
Will stay fresh for up to 4 days in an airtight container at room temperature.
03 -
These cookies can be stored in the freezer.