Monster Cookies
I’ve made so many Monster Cookies over the years that I can mostly do it from memory. My Mom made them all the time growing up and I started to make them for Brendan (my husband) shortly after we moved in together. They’re gooey, full of chocolate, peanut butter and they’ve got oatmeal so they’re basically a breakfast item. Enjoy!
Monster Cookies
1 3/4 cups of creamy peanut butter (I prefer Jiff)
1 cup of packed golden brown sugar
1 cup of granulated white sugar
1/2 cup of room temperature unsalted butter
3 large eggs at room temperature
1 tablespoon of vanilla extract
4 cups of Quick 1-Minute Quaker Oats
2 teaspoons of baking soda
1 cup of dark chocolate chips (or mini chips)
1 cup of plain M&M’s
1 tablespoon of sea salt flakes
Preheat your oven to 350 degrees. Prepare cookie sheets with parchment paper (I’ve skipped this step and used a silpat mat and trust me parchment is the best option).
Cream together the peanut butter, golden brown sugar, and white sugar in a stand mixer.
Scrape down the sides and the bottom of the bowl.
Add in eggs to mixer on low-medium one at a time.
Add in vanilla.
Scrape down the sides of the bowl and bottom of the bowl again.
Mix in the oatmeal and baking soda.
Hand stir in the chocolate chips.
Plop the dough onto the cooking sheets in tablespoon sizes. Lighten flatten each scoop, top each cookie with a couple M&M’s and dust with a tiny bit of sea salt flakes.
Bake for 10 minutes or until lightly golden brown just on the edges (do not overcook). Move cookies onto a cooling rack 5 minutes after removing from oven. The key to the best cookies is not to over-bake. Monitor your first batch of cookies carefully!
*This recipe was adapted from Recipe Girl.
