After a bit of a hunt, the recipe has been perfected and my Christmas baking would not be complete without these cookies. In fact, of all the recipes I make, these cookies are requested the most of all. Just be prepared for half the batter to be eaten before the cookies are even ready for the oven. Josh eats the dough by tablespoonfuls.
I think it is the very subtle peanutbutter taste that makes the cookies. Don't expect a typical Jif Peanut Butter taste with these. They taste more like an old-fashioned oatmeal cookie with a hint of peanut butter. They make a huge batch, taste amazing and, the best part is, they stay soft for weeks - if you can get them to last that long!
I made them with Christmas M&M's over the holidays and today, to celebrate spring and the beautiful weather we are having, I made them with Easter M&M's. Nothing to add to this recipe other than the reminder not to overbake! 10 minutes is all they need.
Enjoy, enjoy. These are amazing.
Makes 3 dozen
2/3c. butter, softened
1/3c. peanut butter
1 1/3c. brown sugar, packed
1t. baking powder
1t. baking soda
2 1/2c. oatmeal
1c. white chocolate chunks or chips
1 1/2c. M&M's
Beat butter, peanutbutter, sugar, eggs and vanilla until creamy and light.
Stir in flour, powder and soda. Scrape down the sides of the bowl.
Stir in the oatmeal and white chocolate.
Carefully, with the mixer on low, or by hand, fold in the M&M's.
Make tablespoon size balls on an ungreased cookie sheet and bake for 1o minutes at 350 degrees