These little beauties were the first treats that I brought in for my new lab. Hey, just because I’ve relocated doesn’t mean that I’m not still trying to fatten up my coworkers and give them diabetes.
I kid, obviously. But it does make me happy to share the things that I bake.
This recipe comes from Your Cup of Cake.
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks of butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbs vanilla extract
- 1 1/3 cups chocolate chips
- 1 1/3 cups M&Ms, divided
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk the flour, oats, baking soda, baking powder, and salt together. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes. Add the egg, yolk, and vanilla extract, beating until everything is combined well.
Little by little, add the dry ingredients to the butter/sugar in the stand mixer. Mix until the flour mixture is incorporated.
Add the chocolate chips and 1 cup of the M&Ms to the dough, and mix until they are distributed throughout.
Drop golfball-sized balls of dough onto the prepared cookie sheets. Gently push a few M&Ms into the tops of the dough balls, so that when they bake up, they will look pretty and professional.
You can bake the cookies straight off, or chill the dough balls for a half an hour or so. Often, I can’t be bothered with chilling cookie dough. However, in this case, I’d really recommend it. They tend to spread out a lot if you don’t chill the dough.
Bake for 15-20 minutes, depending on how brown you’d like them to be.