I don’t have to try to sell these. They are peanut butter cookies with m&ms and salty roasted peanuts in them. That’s a hard sell right there.
No leftovers, which is actually a good thing because on a scale of 1-10, 10 being the most controlled, my cookie self control with these would be about a -47.
Almost bizarrely easy to put together, these would be great to make with little kids!
Peanut Butter M&M Cookies
½ c. granulated sugar
½ c. brown sugar
½ c. peanut butter
¼ c. butter, softened
¼ c. shortening*
1 tsp. vanilla
¾ c. oats
1 c. flour
½ tsp. baking powder
½ tsp. baking soda
1 c. M&ms
½ c. peanuts, crushed
*Cookies with shortening have a nice, light rise and texture. The flavor, however, comes from the butter. A cookie that has both incorporates the best of both worlds!
Shortening is SUPER annoying to clean out of measuring cups, so use plastic wrap!
1. Heat oven to 375 degrees.
2. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed till smooth.
Scrape down the sides:
3. Stir in oats.
4. Stir in flours, baking powder and baking soda thoroughly.
5. Stir in candy and peanuts.
6. Drop by rounded spoonfuls and flatten slightly with the spoon as you go.
This amount should make 24 cookies, 12 on each sheet.
7. Bake 10 to 12 minutes or just until cookies are set and begin to brown. Cool 2 minutes on baking sheet, and remove cookies to wire rack. Remember to stagger and switch! 5 minutes in each position.
So we are getting towards the end of the year. It’s here, actually. Yesterday was senior’s last day and the rest of the week is senior finals/underclassman review. Next week the dreaded finals!
Towards the end I hate buying more stuff, we try to use what we have. I realized as 1st pd ended that I was basically out of brown sugar! It’s going to be 98 degrees and my 7 mo. pregnant mindset is to avoid non-air-conditioned locations as much as possible. A trip to the store is NOT in my plans for today.
I’ll make it! It’s only white sugar and molasses.
1 tbsp. molasses to every 1 c. of white sugar. I needed 5 c. before the day is over. 5 c. white sugar, then 1/4 c. molasses (4 tbsp) plus 1 tbsp.
Ok so clearly this wasn’t easy. You had to work out the clumps with a fork. Luckily my girl Sydney came in and asked if I needed help with anything during my 2nd pd prep. I said, yes, work out the molasses clumps with a fork. Weird request, but she was happy to help.
By the end, plus a little help with the electric mixer, we had this:
Bottom line: Making brown sugar is possible at home!
Light brown sugar: 1 c. granulated white sugar and 1 tbsp. molasses
Dark brown sugar: 1 c. granulated white sugar and 2 tbsp. molasses.