A Little Bit of Everything Cookie

SWEETARTSUPPLIES

 

A Little Bit of Everything Cookie

 

 

I've been following Becca from It's Yummilicious and her facebook page - I enjoy her site, recipes  and her wonderful pictures!  She posted an awesome picture and recipe of her Monster Cookies and I thought - what a great way to use up all the little bits of candies from all my Christmas baking! I had little bits of this and that....



 

 

As you can see my ingredients are a little different but made up the a total of 2 cups of  candy - I had a bit of the mini peanut butter cups, vanilla chips, M&M's and chocolate chips.

 

So here it is - with a little twist ...

 

Ingredients:

• 3 large eggs
• 1 cup packed light brown sugar
• 1 cup powdered (confectioner's) sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups creamy peanut butter
• 4 ounces, softened
• 2 cups of mixed candies M&Ms, mini chocolate peanut butter cups, milk chocolate or semisweet chocolate chips
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 2 cups quick cooking oats

Here's is what you do to put it together......

 

Heat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together flour, oatmeal, salt, and baking soda; set aside.

Using an electric hand or stand mixer, cream the butter and both sugars until well combined, about 2 minutes. Scrape down sides of the bowl. Add the eggs, one at a time, mixing on medium-high speed to incorporate each one completely before adding the next. Add your vanilla extract and then Add the peanut butter and mix on medium speed until well combined, about 1 minute.

 

Turn off the mixer and add the dry ingredients and then mix on low, mixing only until BARELY combined. Over mixing will result in a tough cookie. Use a wooden spoon and stir in the 2 cups of candies and chocolate chips.

 

Scoop a medium spoonful of dough about 2 inches apart on the cookie sheets.

 

Bake the cookies for 9 minutes. DON'T OVER BAKE – the cookies should just be set, but still slightly wet on top and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

 

Store in a airtight container for up to 4 days (the baked cookies freeze well, also).

 

Notes *** Granulated white sugar can be used instead of powdered sugar, increase the amount to 1 and 1/4 cup.





The cute little COOKIES BAG are available on our website.

Original Recipe from It's Yummilicious