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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 36 |
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Recipe courtesy of 'Baked: New Frontiers in Baking' by Matt Lewis Ingredients:
1/2 cup all-purpose flour |
1 tablespoon baking soda |
1 pinch salt |
3/4 cup cold butter, cut into cubes |
1 1/2 cups granulated sugar |
1 1/2 cups firmly packed light brown sugar |
5 large eggs |
1/4 teaspoon light corn syrup |
1/4 teaspoon vanilla extract |
2 cups creamy peanut butter (not the natural kind!) |
1 cup semi-sweet chocolate chips |
1 cup m&m |
Directions:
1. In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack. Enjoy!
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