by Kathy Hamman Miller

I got this great cookie recipe from a neighbor friend over 50 years ago. I have always considered this to be way ahead of its time as you don’t use flour, the quick oats doing the job. These ingredients make about 8 dozen. Double the recipe as I do to make a “monster” batch for extras to pass out to family and friends.

Ingredients:

1/2 pound (2 sticks) butter

2 cups white sugar

2 cups brown sugar

2 teaspoons vanilla

1 tablespoon honey or corn syrup

3 cups creamy peanut butter

6 large eggs

9 cups quick oatmeal

4 teaspoons baking soda

1 bag mini baking M&M’s

2 bags semi sweet chocolate chips

1 bag mini or regular butterscotch chips

Instructions:

The night before baking, cream softened butter with the white and brown sugar. Add vanilla, honey, peanut butter, stirring until smooth, mixing in the eggs and set aside.

In another large mixing bowl stir together the oats, baking soda, M&M’s, chocolate chips, along with the butterscotch chips. I also should point out I didn’t forget to add flour, the oats take its place and you also might find you might want more or less of the goodies!

I’ve also made the combo of white chocolate, pecan pieces with cranberry raisins (craisins), the possibilities are endless. Your family’s choice completely.

Combine the wet and dry ingredients stirring until fully incorporated. Now here’s the trick I learned over the years. Cover and store in fridge until the next morning. The oats absorb the moisture and the cooling makes it so much easier to take a cookie scoop of the dough out to place on the cookie sheets.

When you’re ready, preheat oven to 350 and bake for around 15 minutes. Enjoy!