But life picked up speed last week and, while everything that is happening is exciting, it left little time to think, let alone write.
At the restaurant, my chef will prepare these every so often as a special treat for both the line cooks and pastry cooks. She said she found the recipe in an old church cookbook and has been making them, much to the enjoyment of others, ever since.
In fact, they are so delicious that have become Mike's new favorite cookie. For 26 years, he was perfectly happy and content with a good chocolate chip cookie. In college, I even perfected my recipe for him just to ensure he would keep me around.
But one taste of this cookie and that all went out the window.
To add a festive touch, I made these with blue and red dark chocolate M&M's for the 4th of July. Although food and baked goods were plentiful that weekend, these cookies had no problem holding their own.
makes about 18 cookies
1 1/2 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon light corn syrup
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 large egg
2/3 teaspoon baking soda
1 1/2 cups old-fashioned oats
1/2 cup M&M's
1/2 cup chocolate chips
Preheat oven to 325 degrees. Prepare cookie sheets with parchment or SilPat.
Cream butter, granulated sugar and brown sugar in stand mixer fitted with paddle attachment. Paddle until light and fluffy, about 3 minutes
Add peanut butter and light corn syrup to butter-sugar mixture. Paddle until combined.
Add vanilla and egg to mixture. Paddle until combined.
Add baking soda and oatmeal to mixture. Paddle until combined.
Remove dough from mixer. Gently fold in M&M's and chocolate chips.
Using medium-sized cookie scoop [Note: I used OXO #40], place cookies 1" apart on prepared cookie sheets.
Bake 12-14 minutes or until golden. The middle of the cookie should still give slightly when pressed.