These cookies are practically health food – protein, whole grains, no flour… at least that’s what the guys at Hubz’ office would like to think. Regardless, they are yummy and this recipe makes plenty for a party or to freeze for later.
I posted a pic of them on Facebook a couple weeks ago and stated simply that we needed cookies that day. We truly did. My Grandmother had just passed away and she was an excellent baker and the reason many of her daughters and granddaughters are as well. So, we needed cookies – in remembrance of Grandma; in honor of her and how special she was.
- 1 1/2 cups peanut butter, creamy or crunchy
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 1/2 cups quick cooking oats
- 2 teaspoons baking soda
- 1 (11.8 oz) bag M&M candies
- Preheat oven to 350°.
- Combine butters together well with an electric mixer.
- Cream in the sugars.
- Add eggs, 1 at a time, mixing well after each addition.
- Add vanilla, mix well.
- Mix in oats.
- Mix in M&Ms.
- Using your favorite cookie scoop, drop onto cookie sheets and press down gently with 2 fingers to help them spread while baking.
- Bake for 10-12 minutes, being careful not to overbake. Cool, and enjoy.
- Makes about 4 1/2 dozen cookies.
Cookies are my favorite thing to bake and I like to think I’m pretty good at them (credit for that goes to my Grandparents – both for Grandma’s guidance and Grandpa always asking for peanut butter cookies). I have been baking cookies by myself for 31 years (no kidding) and I’m not yet 40, so I got started young.
Here are a couple tips to help your cookies turn out well:
- Follow the recipe. The instructions usually state a certain order to add ingredients and that’s important for building your dough.
- Always use as good a quality ingredient as you can afford. An absolute must, in my opinion, is real butter – never margarine.
- Use an aluminum pan for even heating – an aluminum half-sheet pan, like this one, is what I use. The half-sheet pan is a little bigger than a standard size cookie sheet which will allow you to bake more cookies at once.
- Line your cookie sheet with a Silpat or silicone mat to prevent sticking and help with even baking. Here is the one I use on my half-sheet pans.
- Use a cookie scoop for consistent size. I use this cookie scoop (although my handle is black) and I can easily fit 20 cookies on a half-sheet pan. What’s most important is the size – 3/4 oz – just under 2 tablespoons, which makes a good sized cookie – not a mini, but not a giant either.
Do you have a favorite cookie to make?