I am writing this without any sleep, so bare with me. It may get wacky. I warned you.
I got my haircut today. I have bangs again. I am not sure how I feel about them. I like them, but I don’t keep them up. Well I can, I just don’t. Its a problem I have, no biggy. Plus, the hairdresser straightened my hair. Its never been this straight. Its straight to begin with, but now its like stick straight. I have never seen a real straight stick. Bogus saying.
Sorry, my brain hops and skips when I am lacking sleep. I warned you.
OK, lets get on subject here. Cookies.
Not just any cookie. These are Very Good Cookie or VGC for short. Official name.
Between peanut butter, chocolate chips, oats, M&Ms, PB M&Ms – could they be anything but VGC’s?
I think not. PB M&M’s could make dirt taste good.
So I am not going to post 7 million pictures about making cookies. Because, really… its a cookie. I have faith in you. Mix wet ingredients. Add dry ingredients. Mix in the add-ins. Boom. Done.
The final product will look like this…swear.
I am calling first dibs on this beater. I prefer the dough to the cookie.
Scoop ’em out. I love my cookie scooper. If you are having trouble getting the cookie out of the scooper, dip the scooper in warm water first, then scoop, then release cookie onto cookie sheet with out problem. A little trick I learned from my mom. Moms are good like that.
Bake them for 9 to 10 minutes. They will look like this. I want to eat you!
You can stack them once they cool.
Makes 4 dozen
1 + 1/2 Cups All Purpose Flour
2 tsp Baking Soda
1 tsp Salt
1 Cup Quick Oats
2 Large Eggs
1 Cup Unsalted Butter ( 2 sticks), at room temperature
1 Cup Peanut Butter
1 Cup Brown Sugar, packed
3/4 Cup White Sugar
1 tsp Vanilla Extract
1 Cup Mini Chocolate Chips – regular sized chips work too, but mini are cute
1 Cup Plain M&M’s
1 Cup Peanut Butter M&M’s
Preheat oven to 350°F. Line cookie sheets with parchment paper. Or don’t. Either way will work.
In mixing bowl, combine butter, peanut butter, brown sugar, white sugar, and vanilla. Mix until combined and smooth. Beat in one egg at a time, mixing between each addition.
In a separate medium bowl, combine flour, baking soda, and salt.
Add dry ingredients into the creamed mixture. Once mixed, add in the oats. Beat until combined.
Stir in the chocolate chips and M&M’s (both varieties). Use a wooden spoon or mixer. Both work.
Scoop onto ungreased/parchment lined cookie sheet and bake for 9 to 10 minutes. Once light brown, remove from oven and transfer to wire rack to let cool completely.
Tip: If the cookies are spreading, stick the dough in the fridge for about 10 to 20 minutes, then resume scooping.
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