- 1-1/8 cups all-purpose flour
- 2-1/4 cups old-fashioned rolled oats
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1/2 cup (1/2 stick) vegetable shortening (such as Crisco butter flavor)
- 3/4 cup crunchy peanut butter
- 1/2 tablespoon light corn syrup (such as Karo)
- 3/4 cup plus 1/8 cup granulated sugar
- 3/4 cup plus 1/8 cup packed brown sugar
- 3/4 teaspoon vanilla extract
- 2 eggs
- 1/2 cup white chocolate chips
- 1 cup chocolate chips
- 1/3 cup M&M's candies
- 1 cup chopped walnuts
- 1/2 cup mint chocolate chunks, optional
- Preheat oven to 350ºF. Line two cookie sheets with parchment paper. In a bowl, whisk together flour, rolled oats, baking soda, and salt.
- 2In a stand mixer, beat butter, shortening, peanut butter, and corn syrup on a high speed until fluffy and creamy. Add granulated sugar, brown sugar, and vanilla extract, and mix until well-combined. Add eggs, one at a time, until thoroughly mixed. Turn speed down to low, and beat in flour mixture until combined. Then, stir in white and milk chocolate chips, M&M's, walnuts, and, optionally, the mint chocolate chunks.
- 3Drop rounded tablespoons of dough onto lined cookie sheets. Bake for 12 to 17 minutes or until golden brown. Cool on baking sheets for 5 minutes, and then transfer to wire racks to cool completely.
- 4Mint chocolate and peanut butter do go well together. It sounds like an odd pairing, but it works, sort of like how the mint and walnuts go together in Michelle Obama's cookie recipe. If you're feeling bold, add the mint chocolate to this recipe. Otherwise, simply leave it out.
Enjoy! Eat well my friends!