Thursday, June 9, 2011

Two Way Cocoa Oatmeal M&M Cookies

Many drop cookie recipes can easily be made into bar cookie recipes just by baking them in a cake pan instead of on a cookie sheet.

These are a sweet take on oatmeal cookies, with peanut M&M's for sweetness, crunch, and just a touch of protein. The cocoa flavor is good but not overpowering. I won't go so far as to say they're healthy, but the oatmeal makes me feel better about serving these after school :)

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 3 cups quick-cooking oats
  • 2 cups peanut M&M's (about 2/3 of a bag)
  1. Preheat oven to 325. If you are making bar cookies, grease a large cake pan. If making drop cookies, line two cookies sheets with parchment or silicone liners. (I did both, so I greased a 8" square baking pan and lined a cookie sheet).
  2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.
  3. Fit your stand mixer with a silicone-edged beater and blend butter and sugars. Add eggs one at a time, beating about 30 seconds on medium in between.
  4. Slowly add the flour mixture and beat until well combined. Add the oats in several batches. If you don't have a nifty SideSwipe beater, remember to turn off the mixer and scrape down your bowl every now and then.
  5. Add the M&M's last and beat just until they are distributed (without the nifty beater, I suggest doing this by hand with a stiff spoon).
  6. Spread dough evenly in the greased pan, or drop by generous (palm-sized) balls onto a cookie sheet.
  7. Bake individual cookies about 22 minutes. Bars will take about 5-8 minutes longer.

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