Oatmeal M&M Cookies

Christmas is the time to show-off in the kitchen. Extravagant roasts, intricately detailed sugar cookies, and delicately made truffles emerge from kitchen and land on the dining room table every year, with the hopes of leaving dinner guests speechless.

While that all sounds fun and dandy, the reality of the season is that in addition to work, cleaning the house, and keeping your kids, pets and husbands alive, you’re expected to decorate your house like Martha Stewart, brave the crowds to buy presents for dozens of people, plus look calm, cool and collected while holding a glass of wine at a Christmas party.

This all sounds great, but something has to give, which is where these cookies come in. They can be made in less than 20 minutes, yet they are delicious. They come out crisp on the outside, and soft and chewy on the inside. I love the texture the oatmeal gives the cookies, and by using red and green M&M’s it automatically makes these cookies festive. This recipe would also works well for those cookie jars that are so popular this time of year.

Oatmeal M&M Cookies
Yields: 3 dozen cookies

1 1/4 cups flour
1 cup old-fashioned rolled oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup plain M&M’s
1/4 cup semisweet mini chocolate chips

Preheat the oven to 350°.

Combine flour, oats, baking powder, baking soda and salt, stirring with a whisk. Set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in M&M’s and chocolate chips.

Drop dough by tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10-12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Source: Adapted from Love from the Oven, originally from Cooking Light Way to Bake

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