During the ice storm on Monday, the children were home from school and we baked cookies. I tweeted about them and the Cookie Monster noticed.
If 6 cookies take 12 minutes to bake… Me think dat 12 minutes too long! https://t.co/UnxnhHk2fg
— Cookie Monster (@MeCookieMonster) April 16, 2018
Here’s the recipe, for all the cookie monsters out there. It’s from The Blue Ribbon Country Cookbook, by Diane Roupe. I snaffled it out of the Little Free Library, thinking it would be full of pie recipes. It is, and lots of cookie recipes too.
1/2 cup (1/4 lb) softened butter
1 cup granulated sugar
1 packed cup brown sugar
3 large eggs
2 tsp baking soda
1 tbsp vanilla extract
1 1/3 cups smooth peanut butter (I used “junky” not “natural”)
4 1/2 cups rolled oats (use gluten-free oats if you want; I use Only Oats, from Saskatchewan)
1 cup (or however many are left in the cupboard ) chocolate chips
1 200g package M&M’s, peanut or other. Use seasonal ones if you wish.
Preheat oven to 325°C. Grease or line several cookie sheets.
Cream the butter and sugars with an electric or stand mixer. Add eggs, one at a time, mixing well after each addition. Beat in baking soda and vanilla. Then add peanut butter; mix well. Then add oats; mix well. Add chocolate chips and M&M’s, mixing them in with a wooden spoon.
Dollop the batter with a soup spoon onto the cookie sheets, 6 cookies per sheet. Bake for 12 minutes. Allow to cool, aka solidify, for about 10 minutes until you transfer them to a wire rack to finish cooling. You can also use a teaspoon and make normal-size cookies.
Keep a sharp eye on any bystanders while the irresistible cookies are cooling.