I’ve been wanting to make monster cookies for quite a while. They’ve always been one of my favorites because they have a little of everything – peanut butter, M&Ms, chocolate chips, and oats! They’re the perfect cookies for someone who is indecisive like myself. It was a bit tricky to come up with a recipe for these cookies all on my own since there’s a lot going on, so I adapted this recipe I found on Sally’s Baking Addiction to include more peanut butter and more oats.
SOFT & CHEWY MONSTER COOKIES
Yield: About 2 dozen cookies
INGREDIENTS
1/2 cup salted butter, softened to room
temperature
3/4 cup light brown sugar
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/2 cups all purpose flour
1/2 cup quick oats
3/4 cup M&Ms
1/2 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream the butter and brown
sugar together on medium speed for about 3 minutes.
Add in the peanut butter, egg, and vanilla and
mix for another minute.
Scrape down the sides of the bowl as needed.
Slowly mix in the baking soda and flour until
just combined.
Add the quick oats, M&Ms, and chocolate
chips to the dough and fold in with a spatula by hand.
Roll dough into1-inch balls and place onto
greased baking sheet.
Bake for 9 minutes.
Slightly press down the baked cookies with the
back of a spoon, since the cookies only slightly spread in the oven.
on baking sheet for 10 minutes before transferring to a wire rack.
11. Store
cookies covered at room temperature for up to 1 week. They also freeze well.
There’s a lot going on in this dough!
After you roll the dough into balls, you can add a few extra M&Ms on top for a better look
You may want to flatten the cookies with the back of a spoon afterÂ
you remove them from the oven because they don’t spread much.
Mmmm I love how thick they are!