About the Recipe
Ingredients
3/4 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup Valley Grown Almond Butter, room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, spooned and leveled
3/4 cup quick oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 to 1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup M&M candies
Preparation
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, and Valley Grown Almond Butter until light and creamy, about 3 minutes.
Add the egg and egg yolk, mixing until combined. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, quick oats, baking soda, and kosher salt.
Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix.
Fold in the semi-sweet chocolate chips, white chocolate chips, and red, white, and blue M&M candies.
Scoop the dough onto prepared baking sheets using a 2-tablespoon cookie scoop, leaving space between each cookie.
Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers still look soft.
For a chewy, bakery-style cookie, gently tap the baking sheet on the oven rack halfway through baking. Once the cookies come out of the oven, you can tap the baking sheet again to help create soft centers and melty chocolate pools.
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy for the Fourth of July (can be used for any holiday)!