It took me a couple of yummy trial and errors to come up with my very own cookie recipe using my favorite flavor of M&M’s®, raspberry. Yummmm. Here’s my end result:
The cookies turned out soft and rich. I love how the rum, vanilla, chocolate, and raspberry flavors all come together so smoothly and richly. This is a unique recipe that is a favorite at our home. I hope you enjoy it as much as we do!
Ridiculously Rich Raspberry M&M’s® Cookies:
2 cups whole wheat pastry flour
1 1/4 teaspoons baking soda
2 cups old fashioned rolled oats
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
2 large eggs
3 teaspoons pure vanilla extract
2 tablespoons spiced rum
1 cup raspberry M&M’s®
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper and set aside.
Mix wet ingredients together. Add flour and baking soda. Then fold in raspberry M&M’s® and oats.
Spoon onto parchment lined pans to form large cookies. Bake 14-17 minutes or until the edges are a light golden brown. Rotate pans half way through the cook time. Let the cookies cool partially on baking sheet, then move them to a wire cooling rack when they are firm enough.
Yield: approximately 18 large cookies
I would have had photos, but the cookies weren’t around long enough! *Yum*