From the Miller Haus Bed and Breakfast
Daryl and Lee Ann Miller, proprietors
Patti Jacko, editor
This is a gluten free recipe.
¾ cup margarine
1 cup white sugar
1 cup brown sugar, lightly packed
1 lb. (16 oz) creamy peanut butter
2 ½ tsp baking soda
4 ¾ cups quick oats (I don’t use instant)
½ lb. (8 oz) mini M&M’s (I actually used 12 oz bag)
12 oz (1 reg size bag) mini semi-sweet chocolate chips
10x (powdered) sugar for coating
Preheat oven to 350 degrees.
Cream Margarine and sugars well. Add eggs, then the peanut butter, baking soda, oats. Fold in the M&M’s and the chocolate chips. Dough needs to be chilled for at least 1 to 2 hours.
Form Dough into 1 ½ to 2 inch balls and rolled in the powdered sugar. Coat heavily.
Place cookies on ungreased cookie sheet. After Cookies are on the sheet, pat down slightly (not flatten, just gently pat down two or three times.)
Bake in preheated oven for 9 ½ to 10 minutes, 10 minutes recommended but depends on your oven. Cookies should be only lightly golden on the edges and will be soft. DO NOT OVER BAKE. Cookies will stiffen on the cookie sheet once removed from oven and allowed to cool COMPLETELY. Once cool, remove from sheet to cooling racks.
Recipe makes roughly 30 cookies.