Prep 20 mins
Cook 12 mins
This is an old family recipe and very versatile. I'm not sure I'd consider it healthy in a broiled-salmon-and-steamed-broccoli way, but it's one of those wholesome cookies with lots of real (not processed) stuff going on. It's also very versatile - you can substitute fruit and nuts for the chocolate chips and M&Ms. I remember the M&Ms clearly, but am pretty sure there were raisins and maybe butterscotch chips in the ones mom made. You will need a big bowl to make the dough. I like to bake 2 dozen and then freeze the rest of the dough after dishing the individual dough balls onto a cookie sheet. Package the frozen cookie balls in gallon freezer bags and bake the dough balls from frozen - as many or as few as you like, as often as you like until the dough is gone. Enjoy!
- 6 eggs
- 1⁄2 lb unsalted butter, softened (2 sticks)
- 1 lb brown sugar
- 1 tablespoon vanilla extract
- 1 lb peanut butter (1 1/2 cup)
- 4 teaspoons baking soda
- 2 lbs quick oats (10 cups)
- 1⁄2 lb chocolate chips (8 oz, or mixed dried fruits)
- 1⁄2 lb M&M' (8 oz or other candy or nuts)
- Preheat oven to 350°F.
- Cream butter and brown sugar until fluffy. Add eggs one at a time and mix thoroughly. Add peanut butter and vanilla to the bowl and stir to combine. Sprinkle baking soda and oats over the wet ingredients and stir until well incorporated. Fold in the candy/fruit/chocolate chips/nuts. Drop by generous spoonsfull onto an ungreased cookie sheet leaving plenty of space between the balls of dough (max 6 cookies per sheet) and bake just until set, approximately 10 minutes.
These cookies went to a park-wide potluck & I happily used the M&Ms along with 8 ounces of some diced mixed dried fruit! Colorful, tasty & much enjoyed! Many thanks for posting this recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]