WOW!!!! What could be more of a compliment than being asked to partner with SKIPPY peanut butter for an online cookie workshop!!!!!! Check it out HERE!!! First they mailed me all of these goodies.....WOW!!!!
Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies
Ingredients: 1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter 1 cup packed brown sugar 1 cup granulated white sugar 1/2 cup (1 stick) butter, softened 3 large eggs 1 Tablespoon vanilla extract 4 1/2 cups instant oats 2 teaspoons baking soda 1 cup chocolate chips 2 cups M&M's (1 cup in batter, rest for decorating tops)
Directions:
1. Preheat oven to 325°F. Line cookie sheets with parchment paper. 2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m's. 3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m's on top to look pretty. 4. Bake 10 to 13 minutes. Will firm up on the sheets while cooling. Once out of oven, immediately top with a few extra chips or m and m's to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips. yield: approx 30 cookies
*I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.
3/4 cup butter, soft 1 cup sugar 1 cup brown sugar 1 cup SKIPPY peanut butter 2 large eggs 2 tsp vanilla 1 tsp baking soda 1/2 tsp salt 2 1/2 cups flour 16 mini Hershey Bars 2 cups mini marshmallows yield:24 cookies
Preheat oven to 350. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips. Using an ice cream scoop, scoop large tablespoons of dough onto parchment lined cookie sheets. Bake for 9-10 minutes. Remove cookies from oven and lightly press pieces of the chocolate bars and mini marshmallows on top of each cookie. Return to the oven for 2-3 minutes. Cool on baking sheet.
* I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.
