PEANUT BUTTER JUMBOS

PEANUT BUTTER JUMBOS
This recipe was found in taste of home 2009 quick cooking pg. 77.  Everyone really liked them. The butter was a little too soft so they were kinda flat.  Should of stuck them in the fridge before cooking.  Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size.  I liked that they didn't have flour in them.  Makes lots we 1/2 the recipe (used two eggs).

1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature 

In a large bowl, cream peanut butter, butter and sugars.  Add eggs one a time mixing well between each one.  Beat in vanilla.  Combine oats and baking soda.  Gradually add to creamed mixture.  Stir in chocolate chips and M&M's.

Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too).  Bake at 350 for 12-14 min.

PERFECT M&M COOKIES

PERFECT M&M COOKIES

We really liked these.  Would be fun to try regular size M&M's next time.  Added about 3T of milk.  The dough seemed dry.
http://picky-palate.com/2013/04/03/how-to-make-perfect-m-and-m-cookies/

How To Make Perfect M and M Cookies by Picky Palate www.picky-palate.comIngredients

1 stick/1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose Gold Medal Flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1 or 1-1/2 cups Mini M and M’s

Directions
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies