Whether you need a boyfriend or already have one these boyfriend cookies are life changing and with m&m’s, chocolate, and more chocolate you can see why.
I bet you’re just like me and you’ve pinned a gazillion recipes, crafts and ideas from I Heart Naptime, haven’t you? I’ve loved Jamielyn’s blog for a long time now and I was so excited when she announced she was writing a I Heart Naptime cookbook. Could there be anything better than having her favorites all in one place?!
I had such a hard time picking what to make. It was a toss up between her sugar cookie bars, a taco soup or these killer brownie ice cream sandwiches, but in the end the girls got to pick and they chose boyfriend cookies, 50% because of the m&m’s and 50% because of the name. We are in trouble.
Why do Cookies Spread too Much?
Greased cookie sheets promote spreading.
Giving your cookies something with friction to cling onto, so to speak—like an ungreased baking sheet or one lined with parchment or Silpat—can slow the spreading.
Butter that’s too cold.
When a recipe calls for room temperature butter, you should be able to make a small indentation easily with your finger without the area sinking under its weight.
Dough that’s too airy.
It’s important not to take the first step of many cookie recipes—beating together the butter and the sugar—too far.
The goal, usually, is to incorporate the two ingredients without reaching the “light and fluffy” place.
When you mix the butter and sugar together at high speed or for too long, you’ll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.
Dough that’s too warm.
Chilling the dough solidifies the fat in the dough, meaning that it will melt more slowly under the heat of the oven and result in taller, thicker cookies.
A wacky ratio of sugar, butter, and fat.
Too much sugar, too much butter, or too little flour can all contribute to cookies that spread too much.
You may be following us on snapchat or instagram (@ohsweetbasil for both!) where we showed the cookies in process and a little flipping through of the book and you know it’s one of the best home cooks books out there right now. Real recipes, real tips, and beautiful photos. I’m a picky girl when it comes to cookbooks and I do not waste time with cookbooks that aren’t perfectly fit for my family. I adore all of the recipes and our girls have decided to make one recipe a month, as in them actually cooking from it. Why didn’t I think of doing that with them before?!
These cookies have a few twists that I just love, first there’s oats in there. You process them until they are fine so it’s not an oatmeal cookie but the flavor and texture are above and beyond delicious.
Are Oats Gluten Free?
The short answer is YES — non-contaminated, pure oats are gluten-free.
They are safe for most people with gluten-intolerance.
The main problem with oats in gluten-free eating is contamination.
Most commercial oats are processed in facilities that also process wheat, barley, and rye.
Then there’s not just chocolate chips but processed chocolate bars too! I LOVE THAT! Little tiny bits of chocolate in every single bit of cookie. And then of course there’s m&m’s. These cookies would get ya a boyfriend if you didn’t have one. They are a seal the deal cookie. In fact, I better call my sister in Idaho and get her on the case. 😉
Can Chocolate Go Bad?
As a rule of thumb you should remember that dark chocolate lasts longer than milk or white one.
As long as the package of the chocolate is unopened, dark chocolate should be fine for at least two years, white and milk ones for a year.
Once the package is opened, dark chocolate should be of great quality for a year, white and milk ones for maybe 8-10 months.
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ old-fashioned rolled oats
- 4 ounces milk chocolate frozen (I used 2 Hershey's Bars)
- 1½ cup semi-sweet chocolate chips
- ¾ cup M&M'S
- ½ cup chopped walnuts optional
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes until fluffy. Add in 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 the blender and grind until fine. It will be okay to have some larger pieces of oat left. Whisk the oats into the flour mixture and then with the mixer on low speed, slowly add the flour mixture into the sugar mixture. Place the frozen chocolate bars into the blender and pulse to grind.
- The chocolate should resemble small pebbles.
- With the mixer still on low add in the ground chocolate, chocolate chips, M&M'S and walnuts, if using, mixing until just combined.
- Using a large cookie scoop, scoop the dough onto the prepared baking sheet and bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a cooling rack.
- Store airtight for up to 3 days.