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.
- 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 grind 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.
Here’s How To Enter the Sweepstakes Giveaway:
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.