These colorful Boyfriend Cookies are loaded with three kinds of chocolate and good for you crushed oatmeal.
Jamielyn, the creator of the popular blog I Heart Naptime recently released a fun new cookbook. The I Heart Naptime Cookbook is full of easy, family friendly recipes, tips and even a few fun craft projects.
I bookmarked several recipes to try, the Chicken Taquitos, the Greek Pasta Salad, the Teriyaki Chicken, and her Boyfriend Cookies. My grandkids were spending the day with me, so I decided it was the perfect time to give Jamielyn’s Boyfriend Cookies a try.
My oldest grandson was great at decorating the top of the cookies with extra M&M’s. His younger brother was more interested in eating the M&M’s than decorating. But who can blame him.
These cookies are called Boyfriend Cookies because Jamielyn use to make them for boys she had a crush on in college, including her now husband.
I used my favorite cookie scoop to portion out the cookie dough. Jamielyn made her cookies twice as big. I’ll let you decide how big you want to make yours.
Since I had 48 cookies, there were plenty to share. I sent some home with my daughter, gave a couple to my neighbor, and my husband, boys and I devoured the rest.
I can see why Jamielyn made them for boyfriends. Everyone that tried them was crazy about them. I think you’ll be crazy about Jamielyn’s new cookbook too.
Loaded Boyfriend Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups old-fashioned rolled oats
- 1 (3- to 4-ounce) bar milk chocolate, frozen
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup M&M’s
- 1/2 cup walnuts, finely chopped (optional)
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, using a hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the eggs and vanilla and mix until just combined.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Place the oats in a blender and grind until fine. It’s okay to have some chunks. Whisk the oats into the flour mixture and then slowly stir the flour mixture into the sugar mixture.
Place the frozen chocolate bar in the blender of food processor, and pulse about 5 to 10 times to grin it. Stir the chocolate flakes, chocolate chips, and chocolate candies into the dough. If desire, add the walnuts and stir until just combined.
Using a medium cookie scoop (about 2 to 3 tablespoons), scoop the cookie dough portions onto the prepared baking sheet at least 1 inch apart. Bake for 8 to 11 minutes, or until the edges are lightly golden brown. They should look a little doughy in the middle. Let the cookies cool on the baking sheets for a few minutes and then transfer to a wire rack. Store in an airtight container at room temperature for up to 3 days.
I’m giving away one copy of I Heart Naptime Cookbook to one lucky Barbara Bakes reader.
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Leave a comment on this post before Monday, October 3 at noon, MST and tell me your favorite cookie.
Disclosure: I was given a free copy of I Heart Naptime Cookbook to review, but as always, all opinions expressed are always my own.