Oatmeal M&M + chocolate chip + double chocolate chip cookie = a confectionary everyone becomes excited about. Three recipes, one cookie means there is something for everyone. The doughs are all made from scratch ensuring that every bite is delicious. If it is too much work to make three doughs in one day, you can make them ahead of time, freeze them, and defrost the dough when you’re ready to bake. Feel free to make your own cookie mash creation using snickerdoodles, white chocolate macadamia or any other of your favorite cookie recipes!
M&M Oatmeal Cookie
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract (I love Nielsen-Massey Vanilla, which we sell at The Chopping Block.)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups M&Ms (save a few to top the cookie when they come out of the oven)
3 cups rolled oats (Not instant!)
1. Pre-heat oven to 350°F. Prepare two cookie sheets.
2. In a large bowl, beat butter with hand mixer until creamy (you can use a stand mixer too). Add the brown sugar and white sugar and mix for 2 minutes. Beat in eggs, one at a time. Add the vanilla extract.
3. Mix flour, salt, baking soda, and cinnamon in medium bowl.
4. Stir the dry ingredients into the butter-sugar mixture. Stir in the oats.
Double Chocolate Cookie
1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups white chocolate almond bark, shaved with knife (save some to top at end)
1. In a large bowl, cream together the butter and sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, cocoa, baking soda and salt in a medium bowl.
4. Stir dry mixture into the butter-sugar mix.
5. Fold in the white chocolate shavings.
Classic Chocolate Chip Cookie
1 cup (2 sticks) unsalted butter at room temperature
1 cup white sugar
1 cup light brown sugar packed
1 Tablespoon vanilla bean paste (Nielsen-Massey Vanilla, sold at The Chopping Block)
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips (I used mini chocolate chips.)
1. In a separate bowl, mix flour, baking soda, salt, baking powder. Set aside.
2. Cream together butter and sugars for 1 minute using an electric mixer.
3. Beat in eggs and vanilla until fluffy (about 2 minutes).
4. Mix in the dry ingredients until combined.
5. Add 12 oz package of chocolate chips and mix well.
Bringing all the cookies together:
1. Preheat oven to 350 degrees.
2. Line three baking sheets with either reusable Silpats (sold at The Chopping Block) or parchment paper.
3. Add equal tablespoonfuls of each dough and use your hand to bind them together, being careful not to mix them together into a homogenous dough.
4. Bake in oven for 10-12 minutes until golden brown.
5. Top with extra white chocolate shavings, chocolate chips and M&Ms.
6. Use a flat spatula to transfer to a wire rack to cool.
7. Lastly, take a photo of your Cookie Mash creations, post on social media, and tag The Chopping Block so we can see!
Love sweet stuff? Join us for Donut Boot Camp coming up this weekend at Lincoln Square. You'll make both cake-style and raised-style doughs, and we'll show you how to fry, glaze, dip and fill them to perfection. You'll also go home with a boxful of your very own fresh creations!
