The Midwest got nailed with a pretty crazy snow storm this week. The forecast for my area kept changing from high amounts (18 inches) to low amounts (4 inches). I didn't necessarily want the snow itself, but I wanted enough to give us a snow day! Well, I got what I wished for...13 inches! Hubby got to leave work early Tuesday and had Wednesday off as well. Seems to mean I was given a great excuse to keep our house warm- and bake!! I've had this recipe in my recipe book forever....I have no idea where I got it!
My recipe calls for:
1 cup of White Sugar
1 cup of Brown Sugar
1 stick of butter- room temp
3 eggs- room temp
1 tsp of baking soda
1 tsp of vanilla
1 1/4 cups Peanut Butter
4 1/2 cups of Rolled Oats
1 Bag Semi Sweet Chocolate Chips
1 Bag of M & M's
Begin by creaming together the butter and both sugars. It will be crumbly well when combined. Add in the peanut butter, mix again and then add your eggs.
Mix in the vanilla and baking soda with your hand mixer, then switch to a wooden spoon and mix in the oats.
Robyn loves to help- so even though I used the WHOLE bag of chocolate chips and M & M's, we measured them a cup at a time :) It's great for counting!
Stir together the dough and scoop heaping spoonfuls onto an ungreased cookie sheet.
Bake at 350 degrees for 12-15 minutes...until set but before they start to brown too much.
I made mine in two sizes...the MONSTER sized cookies are a little too big for Robyn :) These are very soft, not chewy or crispy. They stay soft for about a week, if they last that long!