Thursday, December 17, 2015

Courtney's Cookies

These cookies are something special, you guys! I've been making them for over 15 years, during which time they became a yearly tradition for the "It's All Over Party" thrown by my best friend's parents. In fact, when I lived with my bestie and her family for a summer, these cookies were my rent (hence, how they became known as "Courtney's Cookies").

Filled with M&M's, chocolate chips, peanut butter chips, peanut butter and oats, these cookies are guaranteed to make your sweet tooth happy. AND, they're SO simple to make. In fact, it's the one recipe I'll share with you that isn't completely from scratch. Yes, you read that right. I actually use pre-made sugar cookie dough for these. I've tried recreating the recipe from scratch and it's NOT the same! You have to use the chilled, rolled Pillsbury Sugar Cookie Dough. Nothing else. 


The key to perfection with these cookies is to slightly under-bake them and then let them cool to room temperature before taking your first bite. (Remember, they continue to cook as they're cooling, so you're not eating raw dough.) If you cook them until they're golden brown, like most cookie recipe require, they'll get hard and crunchy once they're cooled and it's not even the same cookie! So, just remember, bake these cookies according to the recipe and all will be well.



So while, these may not look like your average Christmas cookie, they are one of my favorite traditions of this season and I know you'll still love them.

In loving memory of Bob

Courtney's Cookies

Yield: 2 dozen, medium-sized cookies

16.5 oz roll of Pillsbury Sugar Cookie Dough (not the pre-cut dough, the one in the shape of a log)
3/4 cup Skippy smooth peanut butter
3/4 cup old-fashioned rolled oats
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup plain M&Ms

1. Preheat oven to 350 degrees F. Line your baking sheet with parchment paper.
2. Place the cookie dough and peanut butter in a stand mixer fitted with the paddle attachment. Mix on medium speed until the peanut butter is incorporated into the dough.
3. Add remaining ingredients and stir until everything is evenly combined, about one minute.
4. Using a medium-sized cookie scoop (about 2 tablespoons in size), scoop the cookie dough and place on the baking sheet, about 2 inches apart.
5. Bake for 10 minutes, or until the bottom of the cookie is starting to turn golden brown. The top of the cookie should still be light in color. Let the cookies cool on the pans for 10 minutes before transferring to a cooling rack to cool completely.

NOTE: there is also a larger roll of Pillsbury Sugar Cookie Dough. If you use the larger size, increase peanut butter and oats to 1 cup each and all the remaining ingredients to 3/4 cup each.