I’m pretty glad election day is here, because I’m more tired of the political advertisements than this young lady: http://www.youtube.com/watch?v=OjrthOPLAKM . In all seriousness, I’m hoping that all of you who are eligible to vote are going to get out to the polls today. I know that last week’s hurricane has made it difficult in many areas, and there are resources available to those voters. In New Jersey, electronic voting (via fax or e-mail) has been made possible for those displaced by the storm and for rescue workers. In both New York and New Jersey, some polling locations have been moved due to storm damage (there are also two towns in Connecticut where polling locations have been moved). Please, please, get out today and exercise your right to vote.
I like to stay up late waiting for election results to come in across the nation. Being on the East Coast, this can make for a pretty late night. Late nights call for great snacks, like cookies with peanut butter and chocolate and oatmeal. These cookies are great for so many reasons. First, they’re made in one bowl so there’s very little cleanup. Second, peanut butter. Third, m&m’s, and did I mention peanut butter? These are going to be a frequently requested cookie in this house. I used a cookie dough scoop that scoops about 1 1/2 Tablespoons of dough at a time and I had four dozen cookies. The original poster of the recipe used a cookie dough scoop to make very large cookies and had twenty-two (bake for 18-22 minutes). These do freeze very well, so if you don’t want four dozen cookies hanging around,
call me freeze them. You do not need to add additional m&m’s to the top of the cookies before baking them unless you’re concerned about having a very pretty end result. I assure you they taste fantastic even when you skip this step, but can more m&m’s really be a bad thing?
- 1 1/2 C. creamy or chunky peanut butter
- 1 C. packed light brown sugar
- 1 C. granulated white sugar
- 8 Tbsp. (1 stick) unsalted butter, softened
- 3 large eggs
- 1 Tbsp. vanilla extract
- 4 1/2 C. quick-cooking oats
- 2 tsp. baking soda
- 1 C. semi-sweet chocolate chips
- 1 cup M&M’s plain chocolate candies (plus additional 1/2 C. if you plan on placing more on top)
Preheat oven to 350 degrees.
Spray cookie sheets with nonstick cooking spray, or line with parchment paper.
In a large bowl, combine the peanut butter with the sugars and butter and mix until well combined (using either a stand mixer or hand mixer).
Mix in the eggs and vanilla.
Mix in the oats and baking soda.
Stir in the chocolate chips and M&M’s.
Drop cookie dough by heaping spoonfuls (I used 1 1/2 Tbsp. of dough per cookie) onto the prepared cookie sheets.
If desired, press 2-3 additional m&m’s into the top of each cookie at this point.
Bake 10 to 12 minutes, being careful not to over-bake.
Cool for 5 minutes on cookie sheets until cookies are set then transfer to wire racks.
Cool completely before storing in an airtight container.
Makes approximately 48 cookies.
Source: Recipe Girl