½ Cup butter, softened
1 Cup light brown sugar
1 Cup granulated sugar
1 Cup peanut butter (unsweetened, if possible), creamy or crunchy*
2 teaspoons real vanilla extract
3 large eggs
1 ½ Cups Oat Cereal
1 Cup Heritage Whole Wheat Flour or Heritage Whole Wheat Pastry Flour, Sifted
2 teaspoons non-aluminum baking soda
1 Cup M & M’s
½ Cup chocolate chips
½ Cup Heath Toffee Bits
½ Cup coconut
Heat oven to 350F.
Cream together butter and sugars.
Add peanut butter and mix until smooth.
Add vanilla and mix.
Add eggs one at a time. Scrape down sides of the bowl as needed.
Slowly add Oat Cereal, flour, and baking soda until well blended.
Mix in M&M’s, Chocolate chips, Heath Bits, and coconut.
The size ball you make will determine the size of the cookies. A small scoop will make about 8 dozen.
Bake cookies on a greased or parchment-lined baking sheet for 8-10 minutes. They should come out of the oven just a little under-done and rest on the baking sheet for a few minutes before removing them to a storage container.
*if using sweetened peanut butter and sweetened coconut, reduce added sugars by ½ Cup.