Mars have done it again! Easter M&Ms! The packet contains bright aqua, pale yellow and white M&Ms. Easter colours? I’m not sure. It looks like in the US Easter M&Ms are pretty pastel colours – I want some of those too! I hear there are white chocolate M&Ms out there somewhere.
These cookies are delicious but not the prettiest so sometimes I press extra M&Ms on to the top of the rolled balls of dough just before baking.
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Easter M&Ms
- Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
- In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
- Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. (I roll into balls). Bake until golden, about 16 to 18 minutes (8-10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.