Today I'm taking a break from all the running rambles to give you guys a SWEET (pun intended) cookie recipe.
Easter's almost here folks. You'll definitely want these in your rotation for church or your family dinner or a March Madness party or sitting in your recliner in your underwear.
All these situations are acceptable.
You'll need to get your paws on some of these Carrot Cake M&M's (yeah you heard me right). They're RIDICULOUS. And amazing. And even better in these cookies.
Carrot Cake Oatmeal Cookies (with Carrot Cake M&M's)
recipe adapted from How Sweet Eats
makes 28 small cookies
1/2 c (1 stick) butter, softened
1/2 c white sugar
1/4 c light brown sugar (loosely packed)
1/4 c dark brown sugar (loosely packed)
1 Tbs vanilla
1/4 c whole wheat pastry flour
1 c all purpose flour
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3/4 c quick oats
1 package Carrot Cake M&M's (a little over 1 cup- because you'll eat a handful before they make it to the cookies)
Cream butter until light and fluffy. Add in all 3 sugars and beat for 2-3 minutes. Beat in egg and vanilla until combined.
Carefully mix in both flours, salt, baking powder, cornstarch, and spices. Stir in quick oats. Add M&M's gently (I used a wooden spoon, as the dough was quite thick).
Let dough chill for 30-45 minutes in the fridge.
Pre-heat oven to 375. Plop the dough into small balls (I used a mini ice cream scooper... but kitchen gadget ever). Bake for 7-9 minutes, until the bottoms start to brown.
Let cool on a wire rack. Inhale. Try to share.