Our small group at church had a cookie swap a couple of weeks ago and my friend Heather brought this cookie which was my favorite out of all of them. So I decided instead of the pumpkin cookie I’d originally planned to make, that I’d bake this one instead.
A few notes – the parchment paper really is needed. I didn’t have any (just wax, and a quick look at Google told me NOT to use wax paper in the oven) and it was a lot tougher to lift these from the baking sheets, even with undercooking. I found the longer I let them cool on the pan the harder it was to get them off, so definitely, if you’re not using parchment paper, lift them off as soon as you take them out of the oven.
1 1/4 cup packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla
1 12 ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup m&m’s (MY NOTE: though you could probably do more if you wanted)
1/2 cup chocolate chips (MY NOTE: though you could probably do more if you wanted)
2 tsp baking soda
4 1/2 cups quick cooking oatmeal
Preheat oven to 350. Line cookie sheet with parchment paper. In large mixing bowl, cream butter, and add eggs and sugars. Add salt, vanilla, peanut butter. Mix well. Stir in m&ms, chocolate chips, baking soda and oatmeal. Drop by tbs 2 inches apart onto cookie sheet. Bake 8-10 minutes. Do not over bake. Let stand for 3 minutes before transferring to wire racks to cool. Store in large resealable plastic bags.
These are really good if you like oatmeal and chocolate. I baked them for the full 10 minutes. Enjoy!
Giveaway - share your own favorite cookie recipe (just can’t be the one from yesterday if you shared yesterday), and I’ll draw a winner of a copy of my book this evening (9 p.m. CST).
Tomorrow’s Cookie – Ms. Helen’s Sugar Cookies – have you ever tried to recreate a legend? Yeah, that’s what I attempted. Come back tomorrow to find out how I did!