We all have those days - the ones where nothing seems to go right and each frustration is followed by another. The days that drag on forever with no end in sight. It is equally frustrating when these inevitable days happen to a loved one, leaving me helpless to offer better advice than, “Life sucks sometimes. I’m sorry.”
While I may be at a loss in offering eloquent, inspiring words, I always know I can whip up a quick batch of cookies to provide comfort at the end of a bad day. Monster cookies are a perfect choice - mixing them up is effortless - and I can customize the colors of the M&Ms to whatever the occasion might be.
active time 5 mintues
total time 30 minutes
makes about 18 cookies
This recipe is identical to the original recipe I posted last year, although I doubled the ingredient amounts since I decided to double the size of the cookies. I love using dark chocolate M&Ms, but milk, peanut, or even pretzel M&Ms would be equally as delicious. I used Valentine's Day colored M&Ms, but feel free to use whatever colors may be appropriate for your occasion.
3 tablespoons unsalted butter, softened
⅔ cup granulated sugar
⅔ cup light brown sugar
1 teaspoon light corn syrup
1 cup peanut butter
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups old-fashioned oats
1¼ teaspoons baking soda
1 cup M&Ms
1 cup chocolate chips
Preheat oven to 325°F. Prepare cookie sheets with parchment paper or SilPats.
Cream butter, granulated sugar, and brown sugar in stand mixer fitted with paddle attachment. Beat until fluffy, about 3 minutes. Add peanut butter and light corn syrup to mixture, beat until just combined. Beat in eggs and vanilla extract, then add oats and baking soda, beating until just combined. Remove bowl from mixer and gently fold in M&Ms and chocolate chips.
Using a large scoop [Note: I used a OXO Large Cookie Scoop, which holds 3 tablespoons], place cookies 1" apart on prepared cookie sheets. Bake until golden, about 18 minutes. The middle of the cookie should still give slightly when pressed. Allow to cool slightly on cookies sheets, about 5 minutes, before transferring to wire rack to cool completely.