As a small child, I loved Keelber Rainbow Chip cookies. I used to pick all the M and M's off first, eat them, and then decide wheather to eat the actual cookie. I really just should have been given a bag of M and M's!
Last year I came across a new cookie recipe and decided to throw in some M and M's for good measure. I've made this recipe often, including a big batch for a great friend's upcoming wedding! I love how the cookies turn out perfect everytime and taste like an even better version of a Keebler cookie. Chewier, sweeter and full of rainbow M and M's!
The recipe makes a small batch of regular sized cookies. You can double or triple it depending on how many you need (or want!) I made mini cookies the last time I baked these and love how tiny they turned out.
The cookies may not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets. If the edges look set and they are slightly brown, they are done!
I usually transfer the cooled cookies to a gallon size freezer bag, freeze and pull them out as needed. If you're careful not to break your teeth, try them straight from the freezer...there's something about an almost frozen cookie on a hot summer day that just hits the spot!
Here's the receipe, adapted slightly, from Brown Eyed Baker:
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter (at room temperature)
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/2 cup rolled oats
1 cup semi sweet chocolate chips
1 cup M and M's (regular or peanut butter)
Heat oven to 350 degrees. Beat butter and sugars until creamy. Add eggs, vanilla extract and baking soda. Mix well. Add in peanut butter and then oats. Mix until combined. Pour in chocolate chips and M and M's.
Drop cookies 2-inches apart on an ungreased cookie sheet. Bake at 350 for 8-10 minutes, depending on your oven and cookie preferences. Cool on wire rack and store in an airtight container or in the freezer.
Makes 16 cookies.