When my six year old saw that we were going to make cookies today he said “Let’s make them BIG mommy!”. Needless to say, we don’t like skimpy cookies in our house. We don’t skimp on what goes into them either. These particular cookies are bursting with white chocolate “candy corn” M&M’s, butterscotch chips, and oatmeal. I love the flavor and texture combination of oatmeal and butterscotch in cookies. The M&M’s add just the right touch to say “Fall has arrived”. And they taste oh so good with the butterscotch chips.
Now these cookies need a whole bag of the M&M’s but I am going to recommend that you make sure to buy TWO whole bags for this experience. Because if you and your kids are anything like mine, we always have an open bag in the kitchen from which to nibble while we make our cookies because who can really wait until they are finished to start sampling! (Of course we are also big into licking the bowl but we’ll talk about that another time.)
Not to mention that the second bag will help you “glam up” your cookies before you bake them so that you can make sure all those great colors will show when the cookies are ready. So go grab your (Two) bags of White Chocolate M&M’s before they are gone from the stores and get baking!
Ingredients
- 1 1/2 c. old fashioned Oatmeal (divided)
- 2 1/4 c. flour
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1 c. (2 sticks) unsalted butter, softened
- 3/4 c. brown sugar
- 3/4 c. granulated sugar
- 2 tsp. vanilla
- 2 eggs
- 1 bag of white chocolate chips (plus a second optional bag for garnish)
- 1 c. butterscotch chips
Instructions
- Pre-Heat oven to 350 degrees
- Place 1/2 cup of oatmeal into the bowl of a food processor and pulse until finely ground.
- Add the ground oatmeal to a large bowl with flour, baking soda, salt and cinnamon and stir until blended.
- In a large mixing bowl, cream the butter until smooth. Gradually add both brown and granulated sugar, vanilla and eggs and beat until well incorporated.
- Add flour/oatmeal mixture in two or three separate additions, mixing each time until well blended.
- Pour in the remaining 1 c. of oatmeal, M&Ms, and butterscotch chips and stir until well mixed.
- Cover bowl and chill in the fridge for at least thirty minutes or up to 8 hours (overnight)
- On a baking sheet with a silpat or parchment paper, scoop out dough using a 1 1/2- 2 TBLSP. cookie scoop and place each rounded ball of dough a few inches apart.
- (Optional) Press extra pieces of M&M's and Butterscotch chips into tops of cookies before baking for decoration. (Otherwise, most pieces will be buried in the dough and hard to see after baking)
- Bake at 350 degrees for 15-18 minutes or until edges are browned and the tops are lightly so. Do not overbake as you want these cookies to remain soft in the center.
- Remove from the oven and allow to rest a minute before you carefully remove them to a cooling rack. Once cooled, store in an airtight container for up to 5 days.
- Makes approximately 24-28 cookies.
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