I’ve baked for most of my life and blogged recipes for more than 10 years now. But never until today have I made monster cookies, one of those staple recipes that you find in almost any baking book. And let me tell you: I have been missing out. These things are delicious.
Apparently they’re called monster cookies because they combine so many different ingredients, like Frankenstein’s monster. Despite this macabre analogy, they are amazing – a peanut butter oatmeal cookie with chocolate chips and M&Ms. You can also add butterscotch chips or other ingredients if you want to, but I really had enough going on in my dough with just the basics. You’re also supposed to bake these in monstrous size – using a 1/4 cup measuring cup to portion out the dough – but I used a 2-inch cookie scoop. Seriously, I don’t think I’ll ever be the same again.
Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, at room temperature
- 1/2 cup peanut butter (I used crunchy)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup milk chocolate chips
- 3/4 cup M&Ms, plus more for topping
Preparation
Preheat oven to 350 degrees. Line four baking sheets with parchment paper.
Combine oats, flour, baking soda, and salt in a medium bowl; set aside.
In a mixer fitted with the paddle attachment, beat butter, peanut butter, and sugars until smooth. Add egg and vanilla and beat to combine; scrape your bowl a few times to make sure everything incorporates. Stir in flour mixture, then chocolate chips and M&Ms.
Using a 2-inch cookie scoop, drop scoops of dough onto the baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, until edges are golden but tops are still puffy. Remove from oven and press a few M&Ms into the tops of the cookies if you like. Cool on the baking sheets for 3-4 minutes, then remove to a wire rack to cool completely. Makes about 25.
amy bakes in the 'burgh 