This is one of our staples around here, one of the two cookies I try to keep stocked in the freezer, pre-bagged, for the kids to take for lunches. With all the peanut butter and oatmeal, I like to think of them as breakfast cookies. I mean, can the chocolate and sugar be any worse than the junk cereal and powdered sugar donuts we have every now and then?
We’ve learned that it works best to start mixing this with an electric mixer in a big bowl such as the Tupperware Thatsa Bowl; then when we add the oatmeal, it’s best mixed by hand. Messy, yes, but much easier to mix thoroughly without destroying the motor of a mixer. This batch size is too large for my Bosch; that would work too if you wanted to half this. We make monster size cookies, like 6 to a cookie sheet, so it doesn’t take as long as you might think to bake them. Also, since I like the zip of a little semi-sweet chocolate, if I’m around while the kids are mixing it up I’ll sneak in a cup of tiny morsels too. This recipe to remember was shared with us by our friend Anne S.
Ingredients:
1 cup butter or oleo, softened (not melted)
2 cups brown sugar
2 cups white sugar
3 cups peanut butter
6 eggs
2 teaspoons vanilla
2 ½ cups flour
4 teaspoons baking soda
7 cups oatmeal
11.5 oz. chocolate chips
12.6 oz. m&ms
Cream butter and sugars and peanut butter until light and fluffy. Add eggs, vanilla, flour, and baking soda. Beat well. Stir in oatmeal and chocolate chips. Scoop onto greased cookie sheet, slightly flattening each cookie. Press m&ms onto top of cookie. Bake at 350d for 10-12 minutes. Do not overbake!
Enjoy!
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