If my college experience could be wrapped up in one food, it would be this cookie.
This was the cookie that I believe allowed my college roommates to grant me pardon when my art projects took over the living room (because yes, I was, at one point, a lousy, untalented art major), when I insisted on ending parties early to go to bed (because I’ve been 80 since I was 18), or when my boyfriend was always at the house (which has hopefully been redeemed in the fact that the boyfriend is now my husband). This is the holy grail of cookies.
This is the cookie we ate during finals week. This is the cookie I made when I was leading a Bible study and I desperately wanted people to show up. This is the cookie, my friends.
I have no idea where I got this recipe. At this point, my copy is smudged and stained. I think my mom and I started making these when I was in high school, and I officially made my first batch in Oregon this week. These bad boys have a bit of everything: oats, chocolate chips, m&m’s, peanut butter. I, hater of plain m&m’s, love these cookies. I, lover of lots of crunch in my desserts, love these cookies. They are crunchy and soft at the same time. It’s truly an incredible cookie.
Generally, in these 12 days of cookies, we try 12 new recipes to share, but Eric suggested I offer a few tried and true recipes that he loves. This is one of them.
- 3 eggs
- 1¼ cups packed light brown sugar
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- ½ cup m&m's
- ½ cup chocolate chips
- 2 teaspoons baking soda
- 4½ cups quick-cooking oatmeal (not instant)
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or non-stick baking mats.
- In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the m&m's, chocolate chips, baking soda, and oatmeal.
- Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8-10 minutes. Let stand for about 3 minutes before transferring to wire racks to cool.
Definitely go check out Becca’s brown butter salted caramel mocha cookies, which look insanely delicious and contain all of my favorite things: coffee, chocolate, caramel, and salt. I wish Louisiana and Oregon were a little closer together so we could share our cookies!