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3 eggs (room temperature)
1 1/4 cups packed brown sugar
1 cup granulated sugar
1/2 teaspoon of salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter (room temperature)
1/2 cup M&Ms (I used M&M minis)
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oats (I used Bob’s Red Mill GLUTEN FREE extra thick rolled oats)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats (like Silpat).
In a very large mixing bowl (my standard Kitchenaid was VERY full by the end, FYI), combine the eggs and both sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets (I had to use 1 whole and 2 half sheets twice).
Bake 8-10 minutes. Yields THREE dozen.
Adapted from our famous Chatham Hall kitchen staff recipe. Tastes the same as I remember!