Crispy Chocolate Peanut Butter Cookies

I've had a real hankerin' to bake cookies recently.  Not so much a hankerin' to eat them, but the desire to bake is strong in this one.  Unfortunately, after they are finished, the desire to inhale them is not far behind.

Lots of "new" cookie recipes are running around out there.  You know, not just chocolate chip or peanut butter or snickerdoodles.  Of course, I'm not talking about those quinoa raisin nut types either!  I'm just not there yet, folks.  

My main problem with recipe searching is that I never find quite what I want.  My stuffed peppers and bagels will attest to this.  Most creations never make it to paper, though.  Some shouldn't.  This time, though, I had a winner.

Crispy Chocolate Peanut Butter Cookies

Make sure you have this stuff:

2 sticks Unsalted Butter Softened

1/2 cup White Sugar

1-1/2 cup Brown Sugar, Packed

1 cup Peanut Butter (I used creamy.  Chunky would work.)

2 whole Large Eggs

1 Tablespoon Vanilla Extract

1-1/2 cup All-purpose Flour

1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

2 teaspoons Salt

1-1/2 cup Regular Oats

1-1/4 cup M & M's

1-1/4 cup Chocolate Chips

3 cups Rice Krispies

Then do this with it:

Preheat oven to 350 degrees.

Cream butter with sugars until smooth, add peanut butter and mix until combined.  Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt.  Alternate adding flour mixture and oats into the creamed butter until combined, but not over-mixed.  Add candies and chocolate chips using “stir” cycle or by hand.  Finally, stir in Rice Krispies at the very end, mixing until just combined.  Do not over mix!

Use a large spoon or cookie scoop to scoop dough onto a cookie sheet.   Bake 11 – 13 minutes until golden.  Take to work the next day.

Shout out to Pioneer Woman's Monster Cookies, Gaby Dalkin's Dad's Kitchen Sink Cookies and Paula Deen's Monster Cookies for inspiration.