Boyfriend Cookies are huge, chewy, chocolatey cookies loaded with oats, milk chocolate, M&M’S, semi-sweet chocolate and walnuts, they’re guaranteed boyfriend bait!
I am so excited to share this recipe today! It’s from my friend Jamielyn’s new book!
This is such a fun time of year when all sorts of fun new cookbooks are released for the holiday season and I have been eagerly awaiting Jamielyn’s book for months! She and I went through the cookbook process along a similar time frame, so I have loved seeing her book come together! She posted The Glazed Lemon Cookies from my cookbook back in April, and I couldn’t wait to return the favor!
The I Heart Naptime Cookbook is filled with tons of recipes that I can see myself making for my family again and again. I was so torn between posting these Boyfriend Cookies and the recipe for her Chicken Cordon Bleu Casserole, but ultimately decided on these…because COOKIES! BUT I will be making that casserole for dinner this week and can’t wait!
At first glance these cookies look innocent enough, but the texture is what really sets them apart. Jamielyn uses ground oatmeal in the batter to add texture without making them “oaty” if that makes sense and I love the results!
You pulse the oats right in the blender a few times to grind them up.
AND another trick to these cookies is pulsing frozen milk chocolate bars in the blender as well to make a milk chocolate dust/pebble-ish mixture.
Adding the milk chocolate to the batter like this adds another layer of sweetness to the cookie!
The dough is delicious. It would have been wrong not to sample.
The cookies bake up like a dream…
They’re crinkly and chewy.
I’m also wanting to note that I added 1/4 cup more flour to the dough than what the recipe calls for…I did this just out of personal preference. I prefer a slightly thicker cookie, but I wrote the recipe as the book states.
I added walnuts too…and while I don’t typically like nuts in my cookies I really like the addition of the walnut in these! The recipe says they’re optional, so no nut peer-pressure here.
I hope you guys love these cookies as much as I do and The I Heart Naptime Cookbook definitely needs to be on your book wishlist!
Print
Boyfriend Cookies
- Yield: 36 cookies 1x
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 old-fashioned rolled oats
- 4 ounces milk chocolate, frozen (I used 4 Hershey’s Bars)
- 1 1/2 cup semi-sweet chocolate chips
- 3/4 cup M&M’S
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F. Line 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 on medium speed. 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’s 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 desired, mixing until just combined.
- Using a large cookie scoop (3 tablespoons) 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 3-4 minutes and then transfer to a wore rack to cool completely.
- Store airtight for up to 3 days.
Notes
recipe from The I Heart Naptime Cookbook.
**Slight adaptation: I used 2 1/4 cups flour, as I prefer a slightly thicker cookie.
Hi. U noted that u used 1/4c. more flour than what was called for a thicker cookie. Is the picture shown above the actual cookies u made with the added flour or the original recipe version? I think I like the thickness shown. Thanks so much
Yep! I added in an extra 1/4 cup of flour for the pictures that I took 🙂
Hi. U noted that u used 1/4c. more flour than what was called for a thicker cookie. Is the picture shown above the actual cookies u made with the added flour or the original recipe version? I think I like the thickness shown. Thanks
For your chocolate bars, did you use 4 full sized candy bars?
Did you use regular size m&ms or mini? Thanks! Can’t wait to make these.
I used mini 🙂
Mmmmm….. I made these and they are already gone. I love the ground oats in them, combined with nuts, m&m’s and chocolate. I made giant cookies, very thick and very big. This recipe is a keeper.
Tieneke
Just made these! Few adaptions:
I used margarine instead of butter I know I know its a borderline baking sin! But in my experience you can’t tell the difference in cookies and you don’t need to wait for it to soften before you use it.
I added an extra half a cup of flour (plus a bit extra) I just found the dough was too sticky (partially due to the margarine no doubt!) and like you, I prefer a thicker cookie.
I used dark choc chips (are they the same as semi sweet?), almonds and mini m&ms to mix things up and that was what I had on hand.
Made them smaller so got around 50 plus cookies 🙂
They taste amazing and the oats add another layer to them so well worth using the blender and scaring the cat haha
Any chance these attract boyfriends? Because I wouldn’t mind if a certain guy asked me out haha 😀
I love blending up the oats and adding them to the mix! I feel like I want to try that in all my cookie recipes 🙂
Sounds like a fun cookbook. Delicious!
Yay! Thanks so much for sharing! Your cookies look DELICIOUS!! XO
These cookies and this book both have awesome names.
I totally love that oaty feelin’ I know exactly what you mean. And I know some folks bear major hate towards nuts in cookies, I love them. So that’s a big YES to the walnuts.
I’m definitely going to make these! One question first though. I too prefer s slightly thicker cookie. You said that you wrote the recipe as the book states but you added a 1/4 of flour. You wrote the recipe with 2 1/4 cups of flour and in the footnote you said you adapted the recipe and used 2 1/4 of flour. I’m a little confused. Did you decide to type the recipe including you adaptation or should the footnote say 2 1/2 cups? I’m putting the chocolate in the freezer right now so I’ll be ready to bake the bad boys when you reply. 🙂
Oh I’m sorry! The recipe is written as 2 cups of flour, and I added the extra 1/4 to make it 2 1/4. I will clarify that!