I've been playing around with this recipe for a while now -- anyone who follows me on Instagram might recognize these as some of the cookies that make a semi-frequent cameo in my feed, but with no recipe to accompany them... until now, that is. I was actually going to wait until Friday to . . .
These cookies are an example of when a kitchen experiment actually goes well. So well, in fact, that it's actually a pretty big, crowd-pleasing success rather than a sad, disappointing flop (I'm looking at you raspberry cream cheese swirled crumb coffee cake!!). In all honesty, though, I . . .
Where to start with these cookies.... OH, I know. They're basically perfect. Well, perfect if you like your cookies to be soft, full of mini M&Ms (the very best kind of M&Ms, in this baker's opinion), thick - I'm talking a solid inch or more in height here, folks, and the size of hockey . . .
As far as beloved classics go, oatmeal cookies are pretty tough to beat. Growing up, whenever a cookie craving used to hit (especially of the oatmeal variety), my mom would undoubtedly turn to the handy dandy jar of Quaker oats in the cupboard, where the tried-and-true recipe for oatmeal raisin . . .