GLUTEN-FREE | VEGETARIAN
+ rolled oats + brown sugar + baking soda + salt + crunchy or creamy peanut butter + melted butter + eggs + vanilla + candy-coated chocolate pieces + chocolate chips
In a bowl combine all ingredients. Stir to combine. With a cookie scoop, spoon a heaping amount onto lined baking sheet.
Press dough down to flatten slightly. Bake in the oven for 11-13 minutes.
Let cool for 15 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to one week. Or freeze for up to 3 months.
A soft and chewy peanut butter-oatmeal cookie that's studded with chocolate chips and candy coated chocolate pieces.