Given what we have all lived through these past two years, I can’t honestly believe I’m writing this but . . . these first few weeks of January have been some of the craziest yet. We have had completely mixed up weather – from having warmer than normal temperatures and now snow, to freezing temperatures and now snow, to freezing temperatures and more snow that we’ve had in a decade – it feels like every day has been an environmental guessing game. But it’s not just the weather that’s making us all scratch our heads. We’ve had two weeks of online school following the Christmas break, and a full month with all activities shuttered due to COVID. Now the kids are back in school, but have to quarantine for 5 days if they, or any of us in the house, have any COVID symptoms, so online school remains a distinct possibility.
All of this uncertainty has been hard for all of us. Well, maybe not so much for the husband who heads down to his office in the basement, a schedule that is unaffected by weather, or stay at home mandates. But the rest of us haven’t been such big fans of it all.
So, as a mom who found herself tied to the house these past few weeks to assist in the running of online school, there was only one thing I could do . . . cook. Besides, in my post-Christmas, pre-New Year’s cleanup of the pantry, I uncovered a not insubstantial amount of baking supplies that really did need to get used up (I excel in over-buying in the event of catastrophes and am currently trying very hard not to overbuy anything right now in the case of a 5 day mandatory quarantine for us all).
And what is more quintessentially motherly than whipping up a fresh batch of homemade cookies?
Well, I couldn’t think of anything, so I got to looking up new recipes. Ok, not so new recipes. I got to looking at every recipe I have saved over the past however many years on Instagram (maybe this should be one of my monthly challenges this year – to cook all the recipes I have saved). But I digress. I looked over the cookie recipes and decided I could wing it, base a new recipe off of tried and true cookie recipes and see what came of it.
The result was a cookie that EVERYONE loved. They loved them as a homework snack, as a post-shovelling refuelling snack, apparently even as a post-breakfast snack (I need to stop storing them on the kitchen counter evidently). Anyway, my point is, these cookies were such a hit that I have been asked to make them weekly, and have also been asked to make them for their teachers and their friends.
I hope you have a chance to make these cookies – and if you can, make them with your kids, your husband, your dog . . . there is NOTHING happier in this whole world than being in the kitchen creating something wonderful with someone you love.
These cookies are a real family favourite in our house. We prefer to use Smarties, but feel free to use M&M’s or any other candy coated chocolate treat – I’m sure they would be delicious with Reese Pieces too!
- 2 sticks / 1 cup butter (salted or unsalted)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt (omit if you used salted butter)
- 2 cups old fashioned oats (not quick cook oats)
- 1 1/4 cup Smarties
- 1 bag (just over 1 cup) mini semi-sweet or dark chocolate chips (we use the Enjoy Life brand)
- 1 bag (just over 1 cup) white chocolate chips
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and brown and granulated sugar on medium speed until the mixture is light and fluffy (about 2 minutes). Add in the vanilla and the eggs and egg yolk and beat again until everything is well combined. Scrape down the bowl once or twice during this process.
- Add in the baking soda, baking powder, flour and oats. Mix again on slow and then medium until these have all been combined. Scrape down the bowl and mix again to ensure everything is well mixed.
- Add in the Smarties and chocolate chips and mix again slowly until they are well mixed into the batter.
- Using an ice cream scoop or your hands, divide the batter into balls about 1/4cup in size. Place cookies about 2″ apart on a cookie sheet and using the palm of your hand, flatten the balls slightly.
- Bake for 8 minutes, then turn the pan and bake for an additional 4 minutes.
Nancy, good for you. These cookies look delicious. You mentioned post breakfast but I might eat them pre-breakfast. I plan to make these cookies soon.
Sent from Lynne Hotson’s iPad