The other cookies I made were: Shortbread cookies with Heath bit's and Rice Krispies cookies. While they all came out pretty good, it was the Peanut Butter and Oatmeal with M&M's cookies that really got the raves. Although I really think that I need to come up with a better and/or shorter name for them.
While making the regular M&M cookies, I decided that cookies made with M&M's with Peanuts would be pretty good. After a Google search turned up nothing of greatness, I took a little detour. What better to go with the peanut M&M's, than Peanut Butter cookies? So back to the search. After finding many close but not good enough recipe's, I ended up on this recipe by Michele at allrecipes.com. The only changes I made to the recipe were the additions of Almond extract and Peanut M&M's. They were definitely a hit with everybody that tried them.
Oatmeal Peanut Butter Cookies
½ Cup Shortening
½ Cup Butter, softened
1 Cup packed Brown Sugar
¾ Cup White Sugar
1 Teaspoon Almond Extract
1 Cup Peanut Butter
1 ½ Cups All-purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Quick-cooking Oats
1 Cup Peanut M&M's, plus enough to stick onto tops of cookies
11. Cool on cookie sheets for a couple minutes, then move to a wire rack to cool completely.
1. Preheat oven to 350°F.
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, peanut butter and almond extract until smooth.
3. Beat in the eggs one at a time until well blended.
4. Combine the flour, baking soda, and salt; stir into the creamed mixture.
5. Mix in the oats until just combined.
6. Put M&M's into a baggie. Using a hammer or rolling pin, break up M&M's into irregular pieces. Don't make the pieces too small. Striking each M&M just once or twice should make them the correct size.
7. Gently mix M&M's into cookie dough.
8. Drop by teaspoonfuls onto ungreased cookie sheets.
9. If desired, push 1 or 2 M&M's into the top of each cookie.
10. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake.