Thick and Chewy Cookies

21 Dec

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OK, let’s just get straight to the point here.  What’s not to like about thick and chewy in a cookie!!  That’s one of the things I love the most about this recipe.  It’s an unusual recipe in that it does not contain flour.  I was skeptical the first time I made them but they turned out great and they have become a most requested cookie at our house.  I use plain and peanut M & M’s in this recipe, but you can use chocolate chips, raisins, craisins, whatever you like.  This recipe makes several large cookies.  We recently had a gang of middle school, high school, and college students (all friends of my kids) at the house this week for our annual Christmas caroling, and they ate every last cookie!

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20121219_202308_1_1Ingredients:

1/2 cup margarine

2 cups peanut butter

1 cup brown sugar, packed

1 cup white sugar

4 1/2 cups quick oats or old fashioned oats (I typically use old fashioned)

2 teaspoons baking soda

3 eggs

1 teaspoon vanilla

1 cup plain M & Ms

1 cup peanut M & Ms

You can add raisins, chocolate chips, etc. or substitute these for the M & Ms.  I just use the M & Ms. For my most recent batch of cookies at Christmas, I used the red and green M & Ms.

Directions:

Beat margarine and both sugars in a large bowl until light and fluffy.

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Beat in eggs, vanilla, and peanut butter until well blended.

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Beat in baking soda and oats.

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Dough will be stiff.  Stir in M & Ms with a rubber spatula or wooden spoon so as not to break them up.

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Shape dough into  large  balls and place on baking sheet lined with parchment.

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I usually make fairly large cookies, using at least 1/3 cup of dough or more.  But you can also make smaller cookies using less dough, but where’s the fun in that?

Bake in a preheated 350 degree oven for 12 minutes or so until the edges are lightly browned.  Cool on wire racks for a few minutes, then serve.  They won’t last long!

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