better late than never

About a month ago, I was busy thinking about what to bring for our Halloween Office party. I kept thinking maybe some brownies, or cupcakes… But then I went to Jessica’s great site and voila! Oatmeal M&M cookies were created. And they were especially cute with the festive black & orange dark M& M’s. I also threw in some almonds because they were in my cupboard and I needed to get rid of them…

Unlike Jessica’s recipe, I used all purpose flour instead of whole wheat, and I took out the raisins. All the guys in my cube loved them! My only gripe with the recipe is that there weren’t enough! I only had about 26 cookies, and the batter was really wet. But tasty :-) And that’s all that matters, right?

Oatmeal M&M Cookies (from Su Good Sweets)

Ingredients:
1 stick of unsalted butter, at room temperature
3/4 cup (169g) firmly packed light brown sugar
1 large egg
3/4 teaspoon (3.75mL) vanilla extract
3/4 cup (169g) all purpose flour
1-1/4 cups (281g) uncooked oats (quick or old-fashioned is fine)
1/2 teaspoon (2.5mL) baking soda
1/2 teaspoon (2.5mL) salt
1/2 teaspoon (2.5mL) ground cinnamon
1 cup (225g) M&M’S® Chocolate chips

1/2 cup (113g) chopped almonds (optional)

Preheat oven to 350°F (177°C).

In a large bowl cream butter and sugar until light and fluffy; beat in egg and vanilla until well blended.

In a medium bowl combine flour, oats, baking soda, salt and cinnamon; blend into creamed mixture.

Stir in M&M’S® and nuts.

Roll into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes, or just until edges begin to brown. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Makes around 3 dozen cookies

image from Jessica at sugoodsweets.com