I cried on my first day of kindergarten before my mom left my classroom. I also cried on my first day of first and second and third and fourth and fifth grade andandand… but that’s not the point. The point is that as motivation to man the heck up on my first day of kindergarten which probably consisted of making pet rocks and using excessively large crayons, I was promised M&M cookies upon my return home. This was a really big deal because these were REAL M&Ms, not the veggie juice-colored ones I was accustomed to. These cookies would have GREEN chocolate in them. GREEN. I don’t think the blue ones existed yet. These were old school M&Ms. This tradition continued up until my freshman year of college. No, not because I was crying. I don’t think.
Now I do the same thing for my brother on his first-ish days of school each year at UW! My mom is probably all verkplempt about this post and will call me and say “You weren’t a wussy five-year-old, you were just very sensitive and would have rather not been in that noisy classroom!”
This year, I decided to add potato chips and instant coffee to the mix! The chips add a really interesting/good texture and flavor! So does the coffee!
It doesn’t have to be the first day of school for you to make these cookies. Just teach yourself something new before you put the dough in the oven and consider yourself schooled.
Class is dismissed!
- 1/2 cup butter or Earth Balance, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 3/4 cup all-purpose flour OR gf flour mix + 1 tsp xanthan gum
- 1.5 cups instant oats
- 1 cup-ish crushed sea salt potato chips
- 1 cup M&Ms
- 1 tsp instant coffee
- 1/2 tsp baking soda
- Preheat your oven to 350 degrees.
- Cream together butter and sugar until fluffy. Mix in egg and then add vanilla extract and instant coffee.
- In a separate bowl, combine flour and baking soda quickly. Add to butter/sugar mixture.
- When well-mixed, add in oats, then most of the potato chips (save a little for sprinkling on top!) and M&Ms.
- On an un-greased baking sheet or Silpat, plop heaping spoonfuls of dough. They don’t spread much, so you don’t need to worry about spacing them. Sprinkle remaining crunched chips on top of dough balls.
- Bake for 10-12 minutes or until the edges are SLIGHTLY browned, but the rest is still a little gooey.
- Transfer to wire rack after a few minutes and let cool. Yum!