Wednesday, February 25, 2015

Oatmeal Coconut M&M Cookies

I quickly made these the other night as a surprise for my husband.  They're so good!  We both loved them, they're perfect.  Oats, coconut, M&Ms, and lots of vanilla flavor in a thick, chewy, moist cookie.  Yum!  Next time I may try toasting the coconut first, but that's the only thing I'd be at all interested in changing.  Also, holy moly, for once in my life a cookie recipe actually made exactly the number of cookies it said it would!  Proving once again that my normal cookies are huge, we thought these were cute and tiny.
This recipe is from a Pillsbury recipe booklet from 1991 called Cookies, Brownies, and Bars.

Update:  This has become one of the cookie recipes I make most frequently.  They're delicious, quick to make, and just happy cookies.  I still haven't tried toasting the coconut first, but will one of these days.  I'd also like to try leaving out the M&Ms but adding white chocolate chips and dried cranberries, doesn't that sound good?
Oatmeal Coconut M&M Cookies
1 C butter, softened
1 1/2 C packed brown sugar
1 Tbsp vanilla extract
1 Tbsp milk
2 eggs
2 1/4 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 C rolled oats (old fashioned or quick)
1 C sweetened coconut shreds
13 oz package M&Ms, divided
Preheat oven to 375 and line baking sheets with parchment paper.  Cream together butter and brown sugar until fluffy.  Mix in vanilla extract, milk, and eggs.  Add flour, baking powder, baking soda, and salt and mix in just until combined.  Add oats, coconut, and all but 1/2 C of the M&Ms and stir until combined, being careful not to over mix.  You may need to get in there with your hands to finish mixing as the dough is rather stiff.
Roll dough into small balls (I made them slightly larger than a cherry), place 1 1/2-2 inches apart on the baking sheets, and press 2 M&Ms into the top of each cookie.  Bake just until golden, about 10-12 minutes.
Yield: 4 1/2 dozen small cookies

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