by something short of a miracle, both boys slept a full three hours yesterday. the weather outside was absolutely perfect, so i grabbed a stack of these cookies i made with winn late last week, made myself a mocha iced coffee (coffee + whole milk + hershey's syrup), grabbed my latest copy of cooking light, and had a full two hours all to myself outside. it was pure bliss. no one yelling "mama", no babies crying, no housework begging to be done. i honestly can't remember the last time that happened.
i chose these oatmeal chocolate chip cookies from meghan's cupcakes with sprinkles for this month's secret recipe club choice as a way to calm down my two year old at 7:30 in the morning. i loved that meghan mentioned baking cookies with her girls is one of her favorite things to do. ever since winn could sit up on the counter and hold a mixing spoon, one of his favorite things is to make cookies - or even more often, scones - with me. these are easy to whip up and infinitely adaptable. i threw in what i had at home - some autumn colored M&Ms and the end of a bag of butterscotch chips. delicious.
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
check out my previous secret recipe club posts: 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.
butterscotch M&M oatmeal cookies
adapted from cupcakes with sprinkles
15 minutes + baking time, makes 48 cookies
1 cup (or 2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups all purpose flour
2 3/4 cups old fashioned oats
1 cup plain M&Ms (or chocolate chips)
1 cup butterscotch chips
- preheat your oven to 350F. line a baking sheet with parchment or a silicone mat and set aside.
- cream the butter and sugars until light and fluffy. add the eggs and mix until combined. mix in the vanilla.
- add the baking soda, baking powder, and salt and mix until combined. add the flour and oats and mix until combined. mix in the M&Ms and butterscotch chips by hand until incorporated.
- scoop about a tablespoon of dough, or use a medium cookie scoop to form dough, and place on the prepared baking sheet.
- bake for 12-14 minutes, until lightly brown. cool for a couple minutes on the baking sheet before transferring to a rack to cool completely. store in an airtight container.