I love food blogs. They are a major hobby of mine and so like everyone else I have my favorites. This recipe comes from one of my favorites, Crepes of Wrath and the recipe itself is actually from the well-known bakery Baked. The name of these cookies caught my eye, plus there’s M&Ms in them so I had to try them.
These cookies are very very good. My boyfriend did not care for them but only because there is a strong peanut butter taste in them. THey’re like if a peanut butter cookie and an oatmeal cookie had a baby and fed it chocolate. That’s exactly what they taste like. Well not like a baby but you get my drift. These are definitely worth a try! Just a note it makes a ton of cookie dough so you might wanna make a half batch on your first try. (I seriously have like 50 cookies by the end of it)
Here’s the recipe,
By Baked via Crepes of Wrath / Serves: 36 cookies
1/2 cup all-purpose flour
1 Tablespoon baking soda
1/8 teaspoon salt
5 3/4 cups old-fashioned oats
3/4 cup unsalted butter at room temp
1 1’/2 cups firmly packed brown sugar
1/4 teaspoon corn syrup
1/4 teaspoon vanilla extract
2 cups peanut butter (chunky or smooth)
1 cup semisweet chocolate chips (I used milk)
1 cup M&Ms
Mix the flour, baking soda, and salt in a bowl then add the oats and combine. In a bowl with a mixer attachment and cream the butter until pale in color. Add the brown sugar and granulated sugar and beat until fluffy, about 2 minutes.
Scrape the sides of the bowl and beat in the eggs one at a time, making sure to incorporate each egg before adding the next. Add the corn syrup and vanilla extract and beat until well combined.
Scrape down the bowl and add the peanut butter. Mix gradually until just combined. Very carefully add in your dry oat mixture in three separate additions, so you don’t overload the mixer. Mix until just incorporated (don’t overmix!)
Fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for at least 5 hours. I know this can be annoying but it is very important for the texture of the cookie.
Preheat oven to 375 degrees F. Either line or grease your baking sheets. Roll the dough into 2 inch balls using your hands and place them on the baking sheet about 2 inches apart.
Bake for 12 – 15 minutes, turning the pans once through the baking time. The cookies are ready when they are set and have a golden color. Let the cookies cool on the baking sheets before removing (about 8 to 10 minutes). They should keep well in an air-tight container for at least 3 days.