Comments (1) | Monday, September 20, 2010
I held off on posting this recipe for two reasons. First, I accidentally altered the recipe when I made them for myself. The recipe was passed on to me from a good friend at work who received it from a friend of hers. "You will LOVE these cookies!" was proof enough that I needed to try them right away. So I quickly scanned over the recipe and got to work. It wasn't until the first batch came out of the oven that I glanced again at the recipe and thought "oh good grief... 1/2 cup of butter?? I put TWO sticks in there!!" Fortunately for me, I also only had 3/4 cup peanut butter left in the jar instead of the 1 1/4 cups the recipe called for. I figure the 1/2 cup of butter just replaced the 1/2 cup of peanut butter (fair trade, right?) The result (having tried both recipes now) is a slightly thinner (yet, tastefully chewy) cookie with a hint of peanut butter taste (instead of overpowering.) The other slight alterations resulted from the lack of ingredients found in my pantry. I figure it was a lucky mistake since the result was probably one of the best cookies I've ever tasted.
The second reason I held off on posting was because the cookies were gone before I could take a decent picture and I hate posting recipes without an accompanying photo. But alas, the demands were too great to hold off any longer :) So here you go Steph, this one's for you ;)
1 cup butter
1 cup white sugar
1 cup brown sugar
3/4 cup smooth peanut butter
1 tsp vanilla
1 tsp light karo syrup
2 tsp baking soda
1/2 tsp salt
4 cups old fashioned oats
1/4 cup flour
1 cup plain m&ms
1/2-3/4 cup mini (or regular) chocolate chips
Preheat oven to 350 degrees.
Beat butter with sugars on medium speed of a stand mixer until light and fluffy, about 5 minutes. Add peanut butter and beat until smooth. Add eggs one at a time, beating until combined after each addition. Add vanilla and karo syrup; mix until combined. Add salt and baking soda. Add oats and flour and mix until combined. Stir in m&ms and chocolate chips.
Drop dough by rounded tablespoonful (I used a medium sized cookie scoop), 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 10 minutes. Remove from oven and let cool on pans for 5 minutes before removing to racks to cool completely.