Oatmeal M&M Cookies

Saturday night, time for baking! I wanted to do a cookie tonight again, so I chose oatmeal m&m cookies, they are so tasty. The recipe is:

1 cup butter, softened
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
1 and 2/3 cups (140g) old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz?) mini m&m baking chips

Preheat your oven to 325 degrees. Mix together the butter and both sugars together on medium speed until smooth. Add the egg and vanilla and mix until combined. In another bowl, combine the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Add the M&M’s. Roll balls of dough (about 1 tablespoon of dough per cookie)  (or, if you’re me, just use your cookie scooper and plop onto the pan) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft, like they’re not done cooking, but take them out anyway! Let them sit on top of the stove for about 6 minutes, to finish cooking a little. Then let cool on baking sheet for 5 minutes before transferring to a wire rack.

Guys, I can’t express how good these are. They are tasty. The cinnamon is a nice little spice to add, and these look like Christmas because I bought the Christmas m&m’s. I can’t wait for the holidays!

Oatmeal Chocolate Chip Pumpkin Cookies

I am already sad about this post, and let me tell you why. After making these AWESOME cookies, I forgot to take a picture. So now, I can give you the recipe, and I can tell you that the are the best cookies ever, but without a picture, how will you believe me?! Take my word on it, these are fantastic.

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much). Scoop dough out on to parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes.

These are awesome. They are really soft. They are super tasty. I recommend them.