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Tuesday
Aug172010

Kitchen Sink Cookies

Cupcakes.  Please tell us you have tried the latest creation from m&m’s.  You know what we’re talking about...

Someone deserves a candy making prize.  Do they have those?  They should.  Because kids – the pretzel?  And the chocolate?  Together?  In that candy coated shell?  That is what award winning candy tastes like. 

We spied those new blue bags a few months ago...there, wedged between the dark chocolate purple and coconut tan (which contrary to popular opinion we find delicious), were the pretzels m&m's.  Sweet candyman! 

We bought 2 bags.  Ok fine we bought 3.  Maybe 4.  Oh who cares we lost count!  New candy is irresistible to us!  It’s Blue-Eyed Bakers cat-nip!  We can’t be expected to remember all the details!

A few weeks later, after working our way through a rather large number of bags, sprinkling some on ice cream, mixing into our cereal, adding to our coffee etc etc – we just had to throw them into some cookies.

I mean, we’re bakers after all.

And what better cookies than the kitchen sink variety.  You know, those ugly, plump, little numbers that you mix up with whatever you happen to have on hand, adding in willy-nilly whatever falls out of the cabinet?  Raisins?  Sure.  Chocolate?  Of course.  PRETZEL M&M’S?!  Yes, sweet candy making geniuses, YES.

Kitchen Sink Cookies
Makes 28 Large Cookies

Print Recipe

3 eggs
1 1/4 cups dark brown sugar, packed
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/3 cups creamy peanut butter
1 stick butter, softened
2 teaspoons baking soda
3/4 cup Preztel M&M’s
1/2 cup chocolate chips
1/4 cup raisins
4 1/2 cups quick-cooking oatmeal

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a mixing bowl, combine the eggs and sugars and mix well.  Add the salt, baking soda, vanilla, peanut butter, and butter and continue to mix until blended.  Stir in the m&m’s, chocolate chips, raisins and oatmeal. Drop generous tablespoon sized cookies 2 inches apart onto the baking sheets.

Bake for 8 to 11 minutes – being careful not to overbake. Let stand on baking sheets for a few before transferring to wire racks to cool completely. Can be stored at room temperature in airtight containers for 3 days.

 

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Reader Comments (9)

I can't believe I haven't tried those M & M's yet...I am a huge fan of chocolate-covered pretzels. Must run to store now!

August 17, 2010 | Unregistered Commenternewlywed

This is similar to compost cookies!! I like!!!!!

August 17, 2010 | Unregistered CommenterEllie (Almost Bourdain)

Holy moley these look fantastic!

August 18, 2010 | Unregistered CommenterLimeCake

those pretzel m&ms got me too. my fave ever.

August 18, 2010 | Unregistered CommenterBree

These look like the cookies I used to make a sa kid - everything goes! Great way to use up those half-packs of M&Ms etc! I have never had the pretzel M&Ms though - gotta try those!

August 19, 2010 | Unregistered CommenterKatie@Cozydelicious

Gahh I really do need to get those M&M's... and make these cookies. Yes, I must do both of these things.

August 23, 2010 | Unregistered CommenterSherry

I love these cookies!! but whats not to love with all those great ingredients!

August 23, 2010 | Unregistered CommenterChef Dennis

I made these (minus the raisins) for my husband's birthday, since he LOVES both pretzel M&M's and peanut butter. These are some of the BEST cookies ever. Thanks for the perfect recipe to please my man!

April 21, 2011 | Unregistered CommenterJanelle

I love that no flour is used! Im super sensitive to sugar, so I may have to.cut down the sugar amt but to make the cookies completely out of oatmeal is pure genius. Bring it!

June 22, 2013 | Unregistered Commentergillian

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