A+ Cookies
by Linda Mire
adapted from Stop and Smell the Rosemary
3 eggs
1 cup light brown sugar, firmly packed
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
½ cup unsalted butter, room temperature
1 ½ cup chunky peanut butter
4 ½ cups rolled oats
1 cup semi-sweet chocolate chips
1 cup peanut M&Ms
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
½ cup unsalted butter, room temperature
1 ½ cup chunky peanut butter
4 ½ cups rolled oats
1 cup semi-sweet chocolate chips
1 cup peanut M&Ms
Heat the oven to 350F.
In a large bowl, whisk the eggs. Stir in the light brown sugar, then sugar, vanilla, baking soda, butter and peanut butter. Combine well. Fold in the oats and chocolate chips. Form 1 large tablespoon into a ball and place on a cookie sheet lined with parchment paper (place them about 4 inches apart). Take 1-2 M&Ms and gently press into the top of the ball, keeping the ball shape.
Bake for 12-15 minutes (don’t overbake). Cool on a wire rack.
Note: M&Ms can be folded in the dough with the oats and chocolate chips. After making a batch, I discovered it was easier to add 1-2 directly to each ball. Appropriate M&M colors can be used depending on the holiday!
Note: M&Ms can be folded in the dough with the oats and chocolate chips. After making a batch, I discovered it was easier to add 1-2 directly to each ball. Appropriate M&M colors can be used depending on the holiday!
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