Looking for a recipe to make you smile? Everyone who has tried these has fallen in love with them. They’re delicious eaten around a camp fire, or make a few for a friend who needs some cheering up. These may be hard to share once you try them, just warning you!
RECIPE (ORIGINALLY FOUND HERE):
Ingredients
1/2 cup butter, softened
1 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick oats
1/2 cup mini semi-sweet chocolate chips
1 cup REESE’S Pieces or M&M candies
Instructions
Preheat oven to 350ºF and line baking sheets with parchment paper and set aside.
In a large bowl, cream together butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, baking soda, cornstarch, baking powder, salt, and quick oats; whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips and REESE’S Pieces candies by hand.
Measure out ¼ cup balls of dough and place them on the baking sheets. Bake the cookies for 11-13 minutes, until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely. Before these have cooled completely, they will be crumbly. I suggest letting them cool completely before tasting.
Store cookies covered at room temperature for up to 1 week. Enjoy!