Week Three of 12 Weeks of Christmas Cookies. Okay, so I haven’t totally accepted that Christmas is coming so quickly. I’m. not. ready. (Who is?) That may be why the cookies you see have fall/Halloween colors. These cookies can easily be made with just chopped white chocolate or chips, but when I recently found some new M&Ms—White Chocolate Candy Corn M&Ms, I HAD to get some and try them out.
These new M&Ms are good. They ARE white chocolate and not some vanilla wannabe type candy masquerading around in candy corn costumes or something. I am happy about that. How could anyone resist if anything just such a cute package with the little dressed up M&M? These are bigger than plain M&Ms, which I actually think are their only downfall. You can only eat a few at a time (or is that a good thing?), they are just very sweet. So I decided they needed to have some sweetness cut by putting them in a cookie, something with good wholesome things like oats and almonds.
These cookies are great. They are oaty and nutty with the added sweetness from not only the M&Ms, but some white chocolate chips as well. If I wasn’t a better girl, I would have tried one, then taken another taste, and another and well, probably four cookies would have disappeared, but since I was a little better than that, it didn’t quite happen that way. I ate one of each. What does that mean, you ask?
Well, I did try to play into the Christmas spirit a little and took about 1/4 of the dough before adding the M&Ms and added some dried cranberries.
Not sure I could decide between the two which I like better, they are definitely both good in their own right. You decide. ;)
White Chocolate Candy Corn M&M Almond Oat Cookies and/or White Chocolate Cranberry Oat Cookies, by Katrina, Baking and Boys!
1 cup unsalted butter, room temperature
1 cup granulated sugar (200 grams)
1/2 cup brown sugar, firmly packed (110 grams)
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups quick oats (200 grams)*
2 cups all purpose flour (240 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 1/2 cups slivered almonds
3/4 cup Candy Corn White Chocolate M&Ms (added to 3/4 of the dough)
1/3 cup dried cranberries (added to 1/4 of the dough)
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
Cream the butter for a minute. Add both sugars and beat well. Scrape sides of bowl. Add the eggs and vanilla and beat another 2 minutes.
Put the oats in a food processor (*old fashioned would work, too, since you are going to pulse them to a rough ground texture), pulse 10-15 times until the oats are almost like flour, but not quite. You want a little texture. In a separate medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Add the oats and other dry ingredients to the creamed mixture and beat to just combine everything together. Put the almonds in the food processor and pulse a few times just to break up the slivers. Fold in the white chocolate chips and almonds.
If you want to add M&Ms or cranberries, divide the dough, or add more cranberries and make them all festive! Chill the dough for 30 minutes if possible. I did and like they way they turned out. Scoop out dough with a cookie scoop and place two inches apart on baking sheets. Bake for 9-10 minutes. Let sit on baking sheet for a couple minutes. Remove to wire rack to cool completely. Makes about 3 dozen.
I really like the texture of these cookies with the ground oats and pulsed slivered almonds. You could easily use other nuts, like macadamia nuts or maybe pistachios. I was also torn between used the dried cranberries or some dried tart cherries. Oh the possibilities! The holidays are comin’…….. ;)