To me, holidays mean family and food. If we are all hanging out for several days, and having people over, especially lots of kids and teenagers, I want to make sure there is some yummy food here. Having a big batch of these M&M cookies made, will last several days, and just look festive and fun! Bonus: everyone loves them!
OK, the truth is, this recipe’s original name is Monster Cookies…why…I have no idea, I’m guessing because some people make them large? I make them pretty much around the major holidays using the M&M Holiday candies. Right now they have “Spring Pastels”, at Christmas time they have they some red and green, etc. I just don’t like yelling out on Easter weekend…”Come get some Monster Cookies!”, so I just call them M&M Cookies. Everyone here know what I mean.
- 1½ Cups Creamy or Chunky Peanut Butter
- 1 Cup packed Brown Sugar
- 1 Cup White Sugar
- ½ Cup butter, softened
- 3 eggs
- 1 Tbsp vanilla extract
- 4½ cups quick cooking oats
- 2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- ¾ cup M&M plain chocolate candies
- Preheat oven to 350 F
- Spray baking sheets with non-stick spray or line with parchment paper
- In a large bowl- I use my Kitchen Aid mixer- mix the peanut butter with the butter and brown and white sugar
- Mix in the eggs and vanilla
- Mix in the oats and baking soda
- Then stir in the chocolate chips and M&M's
- Drop the cookies by heaping teaspoon onto your prepared cookie sheets
- You can add extra M&M's to the top of your cookies- before baking, if you like
- Bake for 10-12 minutes
- Do not over bake
- Cool for 5 minutes on your baking sheet to allow the cookies to set
- Transfer to cooling rack
- Let cool completely before storing in an airtight container
- Enjoy!
Life is short. Eat a cookie. Enjoy the long weekend with your family and friends. Happy Easter!
Gonna make these today for company!!!