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Christmas is over! I survived, somehow, did you? There is a mountain of trash and a mountain of toys, and my three children are somewhere under the mountain of toys. We may need to buy a new house because all this is not filling in the already stuffed playroom. The joy of having three children, right? Much like Halloween, we are also left with a surplus of candy to use up. I plan on making Peeps Play Doh with the Christmas Peeps, and I made these Chocolate Almond Butter Oatmeal Cookies with some of our M&Ms. We not only got some in the stockings, but when Santa drove around town this is what he gave the children. M&Ms everywhere.
I made this batch before Christmas (as you may know if you follow on Instagram) but I will be making more in a few days once I can get the house back in order. What I like about this recipe is that it can be dug out and made anytime of the year. The cookies might not be green and red but there are M&Ms year round. I make this mainly with the holiday M&Ms so they will be pink and red in February, green in March, pastel for Easter, etc. Clearly the M&Ms don’t have to be holiday ones for the recipe to work, but I don’t buy M&Ms normally.
I also want to point out my new cooling wire racks, because this was my first time using them since I ordered them and I am in love! It is a Wilton 3-Tier Cooling Rack, and it can easily be stacked like I have it or set side by side. It is awesome. I saw my mom’s friend using one and had to get one for myself. I was in need of a new wire rack, anyway, and this makes cooling my cookies so much better by taking up less space in the kitchen.
- 2 sticks room temperature butter
- ½ cup sugar
- 1 cup brown sugar
- 1 cup almond butter
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup M&Ms
- 2 cups steel cut oats
- 2½ cups flour
- 1 teaspoon baking soda
- Preheat the oven to 350F. Cream the butter and sugars together in a large bowl.
- Once butter/sugar blend is creamy, add in the 2 eggs, vanilla, almond butter, and M&Ms and beat for 2 minutes.
- In a separate bowl, combine the steel cut oats, flour, and baking soda. Slowly add to the butter blend, continuting to mix until fully blended.
- Drop by tablespoonfuls onto cookie sheets lined with parchment. Bake 12 minutes.