I can’t believe this month is practically over, and March is around the corner. I love my birthday month and might have celebrated a couple times over. Plus, I’m already dreaming about my next year’s birthday with cookie in tow. Things surely will be different with a little one around, and I can hardly wait. A future little kitchen helper/taste-tester will be gladly appreciated.
Lately, I have been in love with the color pink, and maybe it’s because I’m leaning towards cookie to be a girl, but I know that there is a 50% chance that cookie might be a boy, too. Cookie has 10 more weeks to bake and I can’t wait to meet him/her. I baked up these peanut butter oatmeal chocolate chip cookies because I had randomly picked up some pretty in pink M&Ms at Target. Lorenzo and I aren’t big on Valentine’s Day, but I still baked them for everyone to enjoy something sweet. They are simple enough to prepare and look extra pretty with the pink M&Ms. However, they would look just as pretty with regular colored M&Ms, too.
Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted from Picky Palate
Printable Recipe Ingredients: 1 cup butter, room temperature 3/4 cup sugar 3/4 cup brown sugar, packed 2 eggs 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup rolled oats 1 1/2 cup semi-sweet chocolate chips 1 (9.90 ounce) bag Peanut Butter M&Ms
Preheat oven to 350 degrees. Prepare the cookies sheets with parchment paper or silpat baking mat. In the bowl of the stand mixer, cream together the sugars and butter until light and fluffy. Add the eggs and vanilla extract and mix until combined. Scrape the sides down as needed with a spatula. In a large bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients with the wet ingredients until combined. Add the rolled oats and chocolate chips. Mix until combined. Add about 3/4 bag of the Peanut Butter M&Ms. Using a small cookie scoop, scoop dough onto prepared cookie sheet placing them at least 1 inch apart. Press cookies down slightly and add additional M&Ms to the top. Bake for 10 to 12 minutes, until slightly golden. Remove from oven, and let cool on cookie sheets for 10 minutes before placing on cooling rack. Yield: 3 dozen cookies
Review: I love any cookies with M&Ms, and you can interchange any flavored M&Ms to your liking. But I love the little bursts of peanut butter mixed with the sweet chocolate chips. Make sure to have a tall glass of milk to eat with all those cookies!