Yield
Makes 5 dozen

You can find red, white, and blue candies at supermarkets and discount stores before the Fourth of July.

How to Make It

Step 1

Beat sugars and butter at low speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until combined. Stir in oats and remaining ingredients.

Step 2

Drop by tablespoonfuls onto ungreased baking sheets.

Step 3

Bake, in batches, at 350° for 15 minutes. Remove to wire racks to cool.

Step 4

Note: For testing purposes only, we used red, white, and blue M&Ms.

Ratings & Reviews

seaside725

seaside725
September 16, 2016
If this recipe called for 1/2 cup of candy-coated chocolate pieces, I would have given it a 5.  There was too much of the candy.  Other than that, this was a very tasty cookie and I will try it again using less chocolate pieces.

spamomof2's Review

TheAspiringChef
July 03, 2013
These were a bit sweet for me. I thought it odd that there was no salt in the recipe, so I added a generous 1/4 tsp, and it could have used more. I subbed agave for the corn syrup, but don't think that should make much difference. I did use unsalted butter. Hopefully they will travel well, as claimed!

TheAspiringChef's Review

HastenHaus
August 05, 2012
Didn't have 1 1/2 cups of peanut butter so just used a little less than a cup, but still came out great. i like my cookies a little crispy so left a couple batches in for a couple minutes longer - delish!

HastenHaus's Review

spamomof2
July 04, 2010
These cookies really do stay chewy three days after cooking (and there weren't any left longer than that).