M&M Candy Corn Cookies

A few weeks ago, I mentioned that I was hoping to make some changes here at Holy Craft. Good changes.  Nothing that will send you in a panic I hope. 

One of those changes is that I want to start offering some yummy recipes for all of you.  I have shared recipes with you over the years, but nothing consistently.  One of the reasons is because my kids are quick to eat everything in zero point two seconds! The other is because while I cook out of necessity, it's not really my favorite thing to do. 

Lucky for you, I know someone who loves to be in the kitchen!  I'm so excited to introduce to you Holy Craft's new recipe contributor Kate.  Kate is a super fun mom of two littles names Trevi and Harvey.  She's married to my husband's cousin Brett, and they are temporarily making a home in Pittsburgh while Brett is in school to be a nurse anesthetist.  

I am so excited for Kate to be sharing her talents here and I know you will be too! Especially if you whip up these yummy M&M candy corn cookies that she's sharing.  It's sure to be love at first sight! Take it away Kate!

Orange, white, black, chocolate, sweet treats, candy corn: what do these things all have in common? 

I am about to share with you the best chocolate chip cookie recipe you’ll have see! I promise you’ll never need a cookie recipe after you try this one. And the best part about it is that it can be modified into a ton of different cookies. My favorite is to add each seasonal M&M flavor.

Candy Corn M&M Cookies
2 sticks butter at room temp
2 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp salt
½ tsp baking soda
1 ½ cups flour {add more if the mixture seems too sticky}
3 cups of old fashioned rolled oats
chocolate chips {depending on your love of chocolate} Mine is over the top!
Candy corn M&M’s {or whatever seasonal M&M you love!}

Preheat oven to 350 degrees. 

Beat butter and brown sugar until fluffy in a stand mixer or with hand mixer. Add eggs and mix well between. Add vanilla and mix. Stop mixer and add salt, baking soda, oatmeal and mix. Add flour and mix until just combined. Add chocolate chips and mix until incorporated well. Scoop out cookies on a parchment lined cookie sheet. 

Press M&M’s into the top and bake for 10 minutes or until just under-cooked but edges are getting brown. 

Allow cookies to cool on baking sheet for 5 minutes. Transfer to a paper towel to cool. I put mine directly into the freezer after cooled for the very best cookie experience ever. You’ll never go back once you try them frozen!

These cookies are perfect for Halloween because they can be eaten on the go, handed out to little monsters and princesses who come to your door, served at a party or just stashed in your freezer for when the mood strikes! Save yourself from eating the waxy candy corn and grab a delicious home cooked chocolate chip cookie with all the same flavors and so much more!

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