mmm..Chewy Oatmeal M&M Cookies.
By Unknown 9:22 PM Baking, Cookies, Recipes
So Today I had a craving for some oatmeal cookies. but they had to be the chewy ones. So I hopped on to the laptop and logged on to Pinterest and looked up some recipes for chewy oatmeal cookies and I came across this to die for recipe from Sallys Baking Addiction. They were so amazing, that i ate nearly half of them in one sitting, (but i suppose that's normal when your pregnant right?)
Ingredients:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g)dark brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoon vanilla extract
1 and 2/3 cups (140g) old-fashioned rolled oats
1 cup (125g) all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (160g) mini M&Ms (or regular size)
1 cup (160g) Reese’s Peanut Butter chips (Optional)
Directions:
Using a hand mixer, cream the softened butter and both of the sugars together on medium speed until smooth. Next add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
Next in a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add the wet ingredients and mix on low until combined. Fold in the M&Ms and the Reese’s Peanut Butter Chips. The dough will be thick. Put the dough in the refrigerator for at least 30 minutes.
Next preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Or you can just use two large baking sheets and spray them with non-sticking spray.
Next take the dough out of the fridge and roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove them from the oven and let cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Makes about 20 cookies.
Until next time,
xoxo
-Tiffany
