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Double Chocolate Candy Cookies

Prep time 20 mins
Total time 1 hr, 40 mins
Yield Makes about 4 dozen
If you have a heavy-duty electric stand mixer, feel free to beat the oats, baking soda, salt, and candies into the dough (in the order directed in the recipe), instead of stirring. It'll only take a second to be fully incorporated.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 Tbsp. firmly packed brown sugar
  • 1 cup granulated sugar
  • 2 cups creamy peanut butter
  • 3 large eggs
  • 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla extract
  • 4 cups uncooked regular oats
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup M&M'S Dark Chocolate Candies
  • 1 cup M&M'S Milk Chocolate Candies

Nutrition Information

  • calories 187
  • fat 10 g
  • satfat 3 g
  • monofat 3 g
  • polyfat 2 g
  • protein 4 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 140 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add peanut butter and next 3 ingredients; beat well. Add oats, baking soda, and salt; stir well. Stir in candies. (Dough will be stiff.)

  2. Drop dough by heaping tablespoonfuls 3 inches apart onto lightly greased baking sheets.

  3. Bake at 350° for 15 minutes or until golden brown. (Centers of cookies will be slightly soft.) Cool on pans on a wire rack 5 minutes; remove from pans to wire racks, and cool completely (about 20 minutes).