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Preheat oven to 350F degrees. Line baking sheet with parchment
paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle
attachment, cream the butter and sugars together on medium
speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla
(in that order). Scrape down the sides of the bowl as needed. Slowly
mix in the baking soda and flour. Do not overmix. Fold in the quick
oats, M&Ms, and chocolate chips. If the dough is very soft and
unmanageable by hand, chill the dough for 30 minutes before
rolling.
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Rolls balls of dough, about 2 Tablespoons of dough per ball, onto
prepared baking sheet. Press a few extra M&Ms on top for looks, if
preferred. Bake for 9-10 minutes - do not bake past 10 minutes.
The cookies will appear undone. I too mine out at 9 minutes, which
is recommended. Slightly press down the baked cookies with the
back of a spoon, since the cookies only slightly spread in the oven.
Allow cookies to cool on baking sheet for 10 minutes before
transferring to a wire rack. Cookies will firm up as they cool. Store
cookies covered at room temperature for up to 1 week. Cookies
freeze well.
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