The Rural Legend
Feb 2, 2021
Updated: Jan 9
These peanut butter and oat filled cookies are loaded with all different types of chocolate and all of the Valentine colors! The holiday themed M&M's can be swapped out for any color theme or holiday you'd like, and feel free to add any other topping combinations!
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If you have been following me on Instagram, you know that we are in the middle of having our patio redone. If you don't follow me on Instagram you can do so here! The company we hired is called SML Outdoor Living Experts and they happen to be run by our very good friends.
I knew I wanted to offer the crew lots of treats but didn't want to run out for donuts every morning they are here. I took requests from the guys and decided to bake a different type of treat each day of the project. With a global pandemic going on, I can't really entertain anyone right now, so baking for the crew brings me joy! We landed on monster cookies for the first day, and I added a special Valentine twist!
Makes 4-5 dozen
2 ½ C old fashioned oats
2 C all-purpose flour
2 tsp baking soda
1 tsp salt
1 C (2 sticks) unsalted butter, room temp
1 C creamy peanut butter, do not use natural peanut butter!
1 ½ C light brown sugar, packed
½ C granulated sugar
2 tsp vanilla extract
1 T molasses*
2 large eggs
2 C M&Ms
2 C semisweet chocolate chips
2 C white chocolate chips
sprinkles of your choosing
Note – feel free to change out the mix-ins! Try chopped nuts, dark chocolate chunks, dried fruit, etc
* You might find the addition of molasses a bit strange, but it helps give the cookies a softer texture. You don't taste it at all!
Stand Mixer or Hand Mixer with bowl
Baking Sheets - these are my absolute favorite!
Parchment paper - these make baking sooo easy
cookie scoop - this is mine
1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. Combine the oats, flour, baking soda, and salt in a small bowl and set aside.
3. In a large mixing bowl with a hand or stand mixer, cream together the butter, peanut butter, and sugar on medium-high speed for a couple minutes until light and fluffy.
NOTE - Make sure you mix well so that the sugar breaks down and the mixture gets light and fluffy! This will help your cookies to be more tender. Scrape down the bowl.
4. Mix in the vanilla, molasses, and egg until fully combined. Scrape down the bowl and give it another mix.
5. Toss in the dry ingredients and mix just until the dough comes together. Remove from the mixer and fold in the M&M’s and chocolate chips using a rubber spatula.
6. Using a cookie scoop or spoon, scoop out 12 cookies onto the baking sheet. For smoother edged cookies, roll each cookie ball in your hands. Bake for 12-15 minutes or until lightly golden around the edges.
7. If you're using sprinkles, put them on your cookies now or simply dip your cookie ball into sprinkles to coat the top.
8. Let the cookies rest on the baking sheet or a couple minutes, then transfer the cookies to a cooling rack.
Seriously, these cookies are A - mazing! I'm thankful the crew is here to eat them because I could eat them all myself! If you're curious, I have also made really amazing chocolate chip cookies using this recipe and oatmeal cinnamon raisin are up next on the list!
xoxo, L