As many of you know, I have a culinary degree, so I do try to use my COOKING knowledge and skills in my kitchen, but if you take a browse through my recipe index, you'll find that there's a much larger variety of desserts than anything else. I have a serious sweet tooth, gang, what can I say?!
I wish I had a bit more talent in the decorating department, but hand eye coordination isn't my forte. That's why, despite MANY attempts at creating masterpieces, you won't see too many gorgeous cakes on this blog. What you will find, however, are cupcakes and cookies. Lots and LOTS of cookies! There just aren't enough days in my year to blog about all of the cookies I've created recipes for, but these monster cookies are one of my recent favorites. Oatmeal, peanut butter, chocolate chips, M&M's... these babies are LOADED with YUMMIlicious taste. They're the perfect balance between chewy, soft, and sturdy, making them ideal for using to create ice cream cookie sandwiches, or dunking into a tall glass of cold milk. I hope you enjoy them!
Chewy peanut butter oatmeal cookies stuffed to the gills with chocolate chips and M&M's. Perfect for creating ice cream cookie sandwiches or dunking into a tall glass of milk!
WHAT YOU\'LL NEED
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup powdered (confectioner's) sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups creamy peanut butter
- 1 stick butter (4 ounces), softened
- 1 cup M&Ms
- 1 cup milk chocolate or semisweet chocolate chips
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 2 cups quick cooking oats
HOW TO MAKE IT
Heat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together flour, oatmeal, salt, and baking soda; set aside.
Using an electric hand or stand mixer, cream the butter and both sugars until well combined, about 2 minutes. Scrape down sides of the bowl. Add the eggs, one at a time, mixing on medium-high speed to incorporate each one completely before adding the next. Add the peanut butter and mix on medium speed until well combined, about 1 minute.
Turn mixer to low and add dry ingredients, mixing only until BARELY combined. Over mixing will result in a tough cookie. Use a wooden spoon or spatula to stir in the chocolate chips and M&M's
Using a medium sized cookie scoop, place dough about 2 inches apart on the cookie sheets.
Bake the cookies for 9 minutes. DON'T OVER BAKE – the cookies should just be set, but still slightly wet on top and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Store in a airtight container for up to 4 days (the baked cookies freeze well, also).
Notes
Granulated white sugar can be used instead of powdered sugar, increase the amount to 1 and 1/4 cup.
These yummilicious cookies were shared on the WHAT'S COOKIN' WEDNESDAY linky party at Buns In My Oven
Bachelor Kitchen
I totally dig these cookies. So cute.
Kim Bee recently posted...Lunatic Loves
Thanks, Bestie! Now get over that border crossing and head my way so we can chow down
I love M&M gems!
Elizabeth recently posted...Carrot Cake with Cream Cheese Frosting
BECCA! Your photos are really great! Love them!
Thanks for linking them up to What's Cookin' Wednesday!
Karly recently posted...Authentic Tex-Mex Carnitas
Thanks so much, Karly!! Thank YOU for giving me the opportunity to link!
Seriously, who wouldn't enjoy these? Furthermore, this is probably my favorite photo from you ever. I sincerely hope you submitted to the big food porn sites, because this one's a winner!
Are you serious, Adam?! I keep practicing, and I can start to think I'm getting better, but then I look at photos posted by the "big boys" and I feel like I stand about 2 inches high.
What food porn sites would you recommend I submit to?
All of them. {Foodgawker, TasteSpotting, DessertStalking to name a few} These pictures are wonderful!
Cristina recently posted...{Spicy} Sausage and Shell Soup