These cookies contain a little bit of everything. I first tried something similar at a great little bakery in San Antonio, but I’m not sure that these are quite the same.
The cookies their substance from two kinds of oats, rather than flour, but you would never know by the texture. The quick oats seem to give them the feel of a normal cookie and the regular oats add a bit of texture. They’re not quite as sweet as you would think and are a bit hit (so far) with all ages!
They do require both light and dark brown sugar. If you’re wondering what else to use the dark brown sugar for, be sure to try the Dreamy Coffee recipe.
Makes 3-4 dozen cookies, depending on size (they do freeze well)
- 1/2 cup butter (unsalted)
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 3 eggs (bring to room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 1 1/4 cups chunky natural peanut butter (you want peanuts and maybe salt to be the ingredients… no added sugar)
- 2 teaspoons baking soda
- 2 1/4 cups quick oats
- 2 1/4 cups old fashioned (or rolled) oats
- 3/4 cup semi-sweet chocolate chips
- 1 cup regular M&Ms
- 1 cup peanut M&Ms
- Cream butter and sugar.
- Add eggs one at a time.
- Mix on medium or medium-high until pale and fluffy (5 minutes).
- Add vanilla, baking soda, and honey and mix until well combined.
- Add peanut butter and mix until smooth.
- Add oats about a cup at a time and mix well.
- Add chocolate chips and M&Ms and stir until combined.
Drop onto cookie sheet, slightly press down with your palm or the bottom of a cup.
Bake at 350 F for 12-15 minutes. You want them to start turning golden brown. (An airbake pan needed 15 minutes, while a sheet pan needed about 12… to give you a starting point).