I’ll be honest, one of my favorite things about holidays is that special, holiday-themed M&m’s come out. Harvest colors for Halloween and Thanksgiving, pinks and reds for Valentine’s Day, etc., but my favorite set of holiday M&M’s is the one for Easter. I think the pastel colors and the adorable animal prints on some of the M&M’s are the sweetest thing ever.
So, I bought my Easter themed M&M’s last week, and they were still sitting in front of me this afternoon. Living with two men, candy does not usually last in this apartment. Granted, many were gone, but there was just enough left to do something with. I considered my options: M&M’s on top of ice cream, M&M’s by themselves…or M&M cookies. I had made my decision.
I looked at some of the basic sugar cookie recipes I had to get an idea of the different ratios of flour-to-butter, and white-to-brown sugar, and such that I would need to make this cookie. I was aiming for an oat-filled sugar cookie, topped with festive M&M’s. I started by softening some butter and beating it with brown and white sugar until it was fluffy. My butter didn’t really get fluffy, but it was fine.
Then, I put in an egg and a big splash of vanilla extract. In a separate bowl, I stirred some flour, salt, baking soda and baking powder together. I used baking powder as well as baking soda, because it makes cookies and cakes super fluffy! Then, I threw in three big handfuls of oats. I think that I will actually put in more next time, because the oats kind of mixed in with the rest of the batter, so they didn’t add much to the texture.
When the batter was ready to go, I put it in the fridge for a few minutes (probably 10), and when it firmed a little more, I pulled the dough out by the spoonful and formed the shape of the cookie in my hands. I’ve been thinking about cookie dough as actual dough lately. What do you do with bread before you bake it? You shape it. Why not shape your cookies? I topped each cookie with three or four M&M’s.
I put them in the 350 degree oven for 13-15 minutes and they came out great! They were soft on the inside with a firm outside, and the M&M’s on top were a very nice flavor against the sweet sugar cookie.
Here’s the recipe: M&M and Oatmeal Cookies!
1 stick (1/2 cup) of unsalted butter
1 cup granulated sugar
1/4 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
2 cups oats
2 cups all-purpose flour
1/4 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon baking soda
Bag of M&M’s
Beat butter and sugars together until light and fluffy (or, in my case, a little crumbly). Beat in egg and vanilla. Add flour, salt, baking soda and baking powder and add it to butter and sugar mixture. Add 2 cups of oats and blend into cookie dough. Preheat your oven to 350 degrees. Place cookie dough in refrigerator for 10 minutes. Scoop cookie dough out by the spoonful and mold into cookie shape with your hands. Place on cookie sheet 1 inch apart and top with M&M’s. Bake for 13-15 minutes. Makes 1 1/2 dozen cookies.