Chocolate chips, M&Ms, oatmeal, peanut butter, and... love. These are my "signature" cookie. I've adapted the recipe over the years from various recipes I found online and in cookbooks, and if I may say so, they're perfection.
A few days after we adopted Oliver, I left a batch of these on the kitchen counter overnight. By the next morning, he had taken all ~60 of the cookies and either eaten or hidden them around the house. I panicked and thought I had poisoned him, but he was just fine. I don't condone feeding these to your dog, but if they accidentally eat some, they'll probably be okay :)
The week before our wedding, I made about 5 batches. Each batch makes about 6 dozen cookies...that's a lotta cookies. It took me an entire afternoon, but it was the perfect pre-wedding stress reliever. We served them at our intimate rehearsal dinner for 100 instead of a groom's cake. They disappeared in minutes!
Photo by my friend Jen:
Amy's Monster Cookies
Makes 6-8 dozen cookies. I recommend halving the recipe, as the large amount of dough can get quite unwieldy in the mixing process. They also freeze well if you have leftovers.
1 c. margarine
1 c. butter
1/2 c. chunky peanut butter
2 c. brown sugar
2 c. white sugar
2 tsp. vanilla extract
4 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 c. rolled oats
2 c. semi-sweet chocolate chips
1 c. M&Ms
Preheat oven to 350.
Grease cookie sheet(s) or line with aluminum foil. In a very large bowl, cream together margarine, butter, peanut butter, brown sugar, and white sugar until smooth. Beat in eggs and vanilla.
In another bowl, combine flour, baking soda, baking powder, salt, and rolled oats. Stir flour mixture into sugar mixture. Stir in chocolate chips and M&Ms.
Drop by tablespoonfuls onto prepared cookie sheets. Bake 9-10 minutes or until edges are golden. Enjoy!