½ cup packed light brown sugar
½ cup (125g) creamy peanut butter
6 tablespoons (85g) unsalted butter, melted
1 large egg
1 tsp vanilla extract
½ teaspoon fine sea salt
1 tablespoon cornstarch
½ tsp baking soda
2 cups oats
½ cup semisweet chocolate chips
½ cup candy-coated chocolate candies (or chopped candy bars, mini peanut butter cups, or additional chocolate chips)
Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.
In a large bowl, combine the brown sugar, peanut butter, and melted butter and whisk until well combined, about 30 seconds.
Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.
Whisk in the cornstarch and baking soda. Fold in the oats, chocolate chips, and chocolate candies with a spatula and stir until well mixed. The dough will seem a little dry and crumbly, but don’t worry.
Use a 1½ tablespoon cookie scoop or a heaping tablespoon to portion the dough into 24 cookies, 12 on each prepared baking sheet. Press the dough tightly in the scoop or use your hands to press each ball together tightly.
Bake the cookies until set and light golden, 14 minutes, switching racks halfway through baking.
Let the cookies cool on the baking sheets. (They will firm up as they cool.) Store in an airtight container at room temperature for up to 4 days.
½ cup (125g) creamy peanut butter
6 tablespoons (85g) unsalted butter, melted
1 large egg
1 tsp vanilla extract
½ teaspoon fine sea salt
1 tablespoon cornstarch
½ tsp baking soda
2 cups oats
½ cup semisweet chocolate chips
½ cup candy-coated chocolate candies (or chopped candy bars, mini peanut butter cups, or additional chocolate chips)
Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.
In a large bowl, combine the brown sugar, peanut butter, and melted butter and whisk until well combined, about 30 seconds.
Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.
Whisk in the cornstarch and baking soda. Fold in the oats, chocolate chips, and chocolate candies with a spatula and stir until well mixed. The dough will seem a little dry and crumbly, but don’t worry.
Use a 1½ tablespoon cookie scoop or a heaping tablespoon to portion the dough into 24 cookies, 12 on each prepared baking sheet. Press the dough tightly in the scoop or use your hands to press each ball together tightly.
Bake the cookies until set and light golden, 14 minutes, switching racks halfway through baking.
Let the cookies cool on the baking sheets. (They will firm up as they cool.) Store in an airtight container at room temperature for up to 4 days.
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