Okay y’all, hell must be gettin’ pretty chilly because I did something I almost never do… I BAKED FROM SCRATCH! Now, before you completely abandon me and start calling me out for NOT delegating, let me share with you how easy and virtually fail-proof this recipe is. After all, every once in a while (and I’m talking few and far between), I do enjoy baking, especially when the recipe is simple and the outcome is delicious. The kids and hubby couldn’t get enough of these cookies, and I actually took them to my cookie swap party, and they were a hit there as well! This all started when I mentioned I was hosting a cookie party on my instagram stories. Of course I was planning on order some from a bakery, but my friend Kristie, a Captain at our local fire station, said I had to try her recipe. Capt. Kristie knows me well and that I don’t typically cook or bake, but she assured me that I could master this simple and delicious cookie recipe. She was right! Okay, enough blabbing here it is… but don’t get used to the recipe posts friends… I’ll still be buying pre-made goodies 99% of the time.
- 1 ½ cups creamy peanut butter
- 2 cups lightly packed brown sugar
- 5 tablespoons melted butter
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 ½ cups quick-cooking oats or old-fashioned oats
- ¾ cup semi-sweet chocolate chips
- ¾ cup M&M’s (look for their holiday options for extra-special touch)
- Preheat the oven to 350 degrees and line baking sheets with wax paper (I ended up using about 4 sheets total for all the cookies).
- Mix the brown sugar and the peanut butter together in a large mixing bowl (you can use an electric mixer or large spoon). Add in the eggs, baking soda and vanilla, mixing well until combined, then gradually add in the oats and chocolate chips and mix until they’re evenly incorporated (batter will be thick).
- The cookies expand quite a bit in the oven, so I suggest using a melon-ball scoop for smaller cookies (leave 1-2 inches between each) or for large cookies, use a soup spoon to make medium-size balls leaving at least 2-3 inches between cookies. I made about 60 smaller-sized cookies with my melon scoop.
- Bake for 8-10 minutes, until they’re just starting to turn golden-brown around the edges. Do not over-bake as they harden more when cooling. Let sit for approximately 5 minutes before transferring to a cooling rack.
- Let the cookies cool completely before storing, and they will keep all for several days in an airtight container at room temperature.