Hidden Oatmeal Confetti Monster Cookies
By: Rosanna Thomas
2 ½ cups Quaker oats (not instant)/oatmeal, blended to a fine powder in a food processor
1 cup butter (2 sticks), softened
1 cup packed brown sugar
1 cup granulated white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup plain M&M’s
1 cup semi-sweet chocolate chips
¾ cup toffee chips
Preheat oven to 375 convection
Process oatmeal in a food processor until it resembles a powder.
In a large electric mixer blend butter and sugars until mixed. Add eggs, one at a time, and vanilla. Add flour, salt, baking powder, baking soda and oatmeal. Remove bowl from mixer stand and stir in (by hand) M&M’s, chocolate chips and toffee chips.
Place parchment paper on baking sheets. Roll about 2 Tablespoons of dough into a ball and place on baking sheets (about 6-8 cookies per sheet). Press ball lightly with finger to flatten out a bit. Bake for 10 minutes only. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Store leftover cookies in an airtight container for up to 1 week. Best in the first 4 days.
Yields: 45 cookies (about 4 dozen)
