The greatest Game Day Cookies. Homemade chocolate chip cookies with oats, shredded coconut, raspberries (optional), and lots of chocolate chunks and pieces. Each cookie dough ball has M&M chocolates hand-stuffed and cooked perfectly. Everything about these chocolate cookies is fantastic. Each mouthful is crunchy on the outside yet mushy and salty inside.
Ingredient
– 2 sticks (1 cup) salted butter, at room temperature– 3/4 cup brown sugar– 1/4 cup granulated sugar– 2 large eggs, at room temperature– 1 tablespoon vanilla extract– 1 3/4 cups + 2 tablespoons all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon salt– 1 1/2 cups old fashioned oats– 1 1/2 cups shredded unsweetened coconut– 1 1/2 cups semi-sweet chocolate chips– 1/2 cup semi-sweet or dark chocolate chunks– 1 1/3 cups M&Ms– 1/2 cup freeze dried raspberries
1
Heat the oven to 350°F. Parchment a baking sheet. Beat butter, brown sugar, granulated sugar, and vanilla in a bowl until blended.
Direction
2
Beat eggs one at a time until mixed. Add flour, baking soda, and salt. Add the oats, coconut, chocolate chips, chocolate chunks, 1 cup M&Ms, and dried raspberries, if using.
3
Roll dough into two tablespoon balls. On prepared baking sheet, space 3 inches apart. Bake for 7 minutes in the oven.
4
Remove the pan and add the remaining M&Ms to the cookies. Bake 3–4 minutes. Cool cookies on the baking sheet after removing from the oven.
5
While on the baking pan, they will cook slightly. Eat or chill and keep in an airtight container for 4 days.