Thursday, March 26, 2015

Crispy M&M, Oatmeal, Chocolate Chip Cookies



It has been, precisely, two months and ten days since my last blog post. I am sorry about my absence. It's been a crazy 2015 so far. Cory and I spent an amazing week in Park City, Utah at the Sundance Film Festival--I saw 26 movies in a matter of six days!! Work has also been a bit of a whirlwind, plus we moved out of our apartment of 3+ years to a bigger, better apartment with--if I may brag--a big, awesome adult kitchen!

So after a bit of time away, I thought it would be rather fitting to get back into the blogging action with crazy, awesome cookies! Everyone LOVES cookies, after all :-)

These cookies are e.v.e.r.y.t.h.i.n.g. The are chewy and sweet, packed with wonderful goodies like chocolate chips and--the grand finale--CRISPY M&Ms!

If you are anything like me, and I hope you are, you absolutely lost. your. sh*t when they announced that Crispy M&Ms were back. These candies made my childhood complete, and I developed a lot of trust issues when they were discontinued (along with 3D Doritos, and Mountain Code Red...STOP TAKING AWAY THINGS I LOVE!).

Anyway, now, they are back. And I ran to the closest store and found the biggest bag and I tore into those M&Ms like I hadn't eaten in weeks. And now, I am putting them into cookies.

These cookies are chewy and sweet, spiced with just a touch of cinnamon. Mini chocolate chips are speckled all throughout along with nutty rolled oats and those perfect, wonderful Crispy M&Ms. The textures and flavors are surprising and fun--perfect for kids of all ages!

Here's what you need for Crispy M&M, Oatmeal, Chocolate Chip Cookies* (Print Recipe!)

1 1/2 cups rolled oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick (1/2 cup) butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup egg whites (or 1 egg)
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup Crispy M&Ms

Here's what you do

Place a rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the oats, flours, baking powder, baking soda, salt and cinnamon. Set aside.

In a stand mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy, about 3 minutes. Add the egg whites and vanilla and beat for another minute until combined. Stop the mixer and add the flour mixture all at once. Turn the mixer on low speed and mix until just combined and no dry flour bits remain. Use a flexible rubber spatula to scrape down the bowl. Fold in the chocolate chips and M&Ms.

Roll heaping tablespoons of the batter into balls and place on the baking sheet, leaving about 2 inches of space between each cookie. Bake for 10 to 13 until the cookies just start to turn golden around the edges. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining batter.

Cookies will last well wrapped at room temperature for about 3 days. If they last that long, that is.

*Recipe adapted from The Joy the Baker cookbook

No comments:

Post a Comment