I am a cookie lover. Out of all the things I bake and eat, rebake, and eat more of, I love cookies the most. I don’t know what it is… But I have an affinity for cookies. Maybe it was from all the times I went to the mall with my mom so she could get her hair cut she would buy me one of those delicious Great Cookie Company sugar cookies so I would behave. Or maybe it was from that episode on Rugrats where Angelica discovered cookies because it reminded me of me. (I can’t seem to find a link to it, though. Womp!)
Regardless of the reason, I have always loved cookies, specifically sugar and chocolate chip. Don’t bring me any of those weird flavors when I was young, because I’d just pass them for the sugar cookies with icing.
I hated oatmeal cookies as a child. They were deceiving! I thought they were chocolate chip, then those little brown specs would end up being raisins! The horror! As I got older, my mom would make oatmeal cookies with different kinds of add-ins. White chocolate chips and cranberries were her go-to add-ins. I finally caved in at the ripe age of 21 and tried a batch of her oatmeal cranberry cookies, and what do you know? I liked them! A lot! Ever since then, I’ve made that particular recipe several times and always enjoyed them immensely.
These are a great treat. I love oatmeal raisin cookies now, but I am always craving peanut butter. So I thought it would be necessary to come up with a recipe that including my new-found love of Peanut Butter M&Ms. They are one of my favorites up there with Peanut M&Ms and Pretzel M&Ms.
So I combined Peanut Butter M&Ms and semi-sweet chocolate chips as my add-ins on this recipe, but you can add anything in it you want. I’m sure raisins would suffice, but I’ve learned that if you take the risk on trying something new, it works out deliciously!
- 1/2 C unsalted butter, room temperature
- 3/4 C dark brown sugar
- 1/4 C granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tbsp molasses
- 1 2/3 C old-fashioned rolled oats
- 1 C all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 C add-ins
1. In a medium bowl, cream butter and sugars until fluffy. Add egg and mix until combined. Add in vanilla and molasses. Set aside.
2. In a large bowl, mix together oats, flour, cinnamon, baking soda, and salt. Add in wet ingredients and mix until fully incorporated. Fold in the add-ins.
3. Chill dough for 30 minutes. Preheat oven to 325 degrees F. Using a cookie scoop, roll out the dough and place about 2″ apart on a lined cookie sheet. Bake for 10-11 minutes. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.