Things have been so quiet around here and I would like to apologize, but since I’ve been spending my time cuddling the world’s cutest baby instead of posting I’m kind of sorry not sorry. One day I hope to be able to better balance baby cuddling time with food blogging time, but until then, can I make it up to you by sharing a picture of the world’s cutest baby?
Are still trying to decide what kind of cookies to leave out for Santa? Can I make a suggestion? How about these Giant Chewy Oatmeal M&M Cookies? They are soft, chewy, giant, with the perfect touch of crunchy M&M chocolate. The oatmeal isn’t overwhelming, but it adds a nice texture to the cookies.
Giant Chewy Oatmeal M&M Cookies
1 cup white whole wheat flour
3/4 cup all-purpose flour
1 cup old fashioned oats
2 tsp cornstarch
1 tsp baking soda
1 tsp kosher salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 Tbsp milk
1 cup M&M candies, plus a few extra for finishing
Preheat oven to 350 degrees F. Prepare baking sheet by lining with parchment paper or a silpat baking sheet.
In a medium mixing bowl, whisk together the flours, oats, cornstarch, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the egg, vanilla, and milk and mix until well combined. Slowly add the dry ingredients and mix until combined. Use a spatula to stir in the M&Ms.
Roll a quarter cup of dough into a ball and place 3 inches apart on a prepared baking sheet. Bake for 9-11 minutes, until barely golden brown around the edges.
Let the cookies cool on the cookie sheet for 3 minutes, then transfer to a cooling rack.