Adapted from cakedbykatie.com
- 1/2 cup (1 stick) butter, at room temperature
- 1/4 cup (60g) smooth/creamy peanut butter
- 1/2 cup (100g) brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 186 grams gluten-free flour 1:1 baking blend
- 40g ATK whole grain flour blend
- 43 ATK All-purpose flour blend
- 93 King Arthur Bread flour
- 1/4 tsp xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cups m and ms or more chocolate chips
- 1/2 cup gluten-free rolled oats
- 1/2 cup chocolate chips
- Place a rack in the center of the oven and pre-heat to 350-F. Add a piece of parchment paper to a baking sheet.
- In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar. Mix on high until light and fluffy.
- Add the oats, egg and vanilla extract and mix until smooth and fully combined.
- In a separate bowl, mix together the flour, xanthan gum, baking soda, and salt. Pour this into the wet ingredients and mix well.
- Add in the M&M’s and chocolate chips; mix until just combined.
- With a large 3-tablespoon cookie scoop, transfer the cookie dough onto the prepared cookie sheets and bake for 12-15 minutes or until the edges are light gold and the center appears to be slightly underbaked.
- Remove from the oven and allow to cool on the cookie sheets for 10 minutes before transferring to a cooling wrack. Top with a sprinkling of coarse sea salt if desired.