A girl at work refers to me as Betty Crocker so when I brought these cookies to a work function she asked “Did Betty Crocker make these?” to which I replied “Actually, this time, she did!” I only changed the recipe slightly by substituting vegetable oil for butter (because a cup of butter in anything makes me uncomfortable) and by reducing the amount of M&M’s (because too many make the cookies too sweet. Yes, that’s possible.)
- 1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
- 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
- 1 1/2 cups quick-cooking oats
- 1/2 cup canola oil
- 3 eggs
- 1/2 cup milk chocolate M&M’s
Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart. Add 3-5 M&M’s to the top of each cookie, making sure to press them down. Bake 12 to 13 minutes or until light golden brown. Makes about 20 cookies.