My mom recently texted me saying I need talk about stuff she’d actually want to make.

Thanks mom.

I knew what she meant, though. Since we kinda think alike (sugar, chocolate, gooeyness, more sugar), I wasn’t offended because I’d been sharing more real food than sweets and treats.

Sorry mom, but these aren’t as junk-food as you’d prefer. Guess you raised me well? These cookies have some better-for-you ingredients, so they’ll only do a little bit of damage to your diet. Okay…they’re still chock-full of sugar and chocolate, but I love that commercial so much I can’t help referencing it whenever I can {nerd alert}. Anyway, these have peanut butter (yes, peanut butter) m&m’s and dark chocolate chips, making them super extra delicious.

I ate so much of the cookie dough I almost shared it with my bootcamp class at the Y, ifyaknowwhatImean.

100% whole grain oatmeal peanut butter m&m cookies

1 1/2 cups (190 grams) Gold Medal Flour white whole wheat flour
2 teaspoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (168 grams) coconut oil
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla
2 3/4 cups (260 grams) quick-cooking oats (in a pinch you could sub some whole oats)
1 cup peanut butter M&Ms
3/4 cup dark chocolate chips

Preheat the oven to 375 degrees and line a cookie sheet with parchment or a baking mat.

Whisk together the first 4 ingredients in a large bowl.

On the stove in a saucepan or in the microwave, melt the coconut oil. Add the sugars and stir. After this, make sure the mixture is only lukewarm before adding the eggs. We don’t want to cook them! Whisk the eggs in until combined and then stir in the vanilla. The mixture gets to be a bit of a weird texture, almost as if you’re making caramel.

Add the wet to the dry, mixing until combined.

Stir in the oats, m&m’s and chocolate chips. At this point I had two very anxious dogs so I stuck the dough in the fridge for an hour while I took them for a walk. This is entirely optional and will just keep your cookies from spreading a lot.

Form golf-ball size balls of dough and place on the cookie sheet. Flatten them with the palm of your hand until they are about 1 inch thick.

Bake for 10-12 minutes, depending if you want them a little gooey in the middle or not. I like gooey.

 
Adapted from Texanerin’s 100% whole grain oatmeal m&m cookies

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