|Monster Cookies: Peanut Buttery Oaty goodness|
You know, every time I've eaten a monster cookie, I've loved it. Just loved it. But I've never ever thought to make them myself. I can't say why. Just haven't.
I saw a pin of these cookies on Pinterest. Center Cut Cook made them jumbo sized and they looked so attractive. I pinned the pic realizing I'd likely never make them--as I will never attempt even a fraction of the recipes I've pinned.
Lucky for me, though, my husband asked me to bake something as a little thank you for the custodians at his school where he's a VP. I'm hoping they like these.
The cookies are soft and chewy, full of peanut butter flavor and nice oatmeal cookie chew. The chocolate chips and M&Ms add sweetness as well as fabulous chocolate flavor. A very satisfying cookie for sure.
Note: I used two types of peanut butter, but you can just use chunky or smooth--whatever you have on hand. Plus, I had various sizes of M&Ms after my son's birthday, so I mixed it up with the different sizes--totally unnecessary, but fun.
--Adapted from CenterCutCook.com
- 4 1/2 cups old fashioned rolled oats
- 2 teaspoons baking soda
- 1 cup chunky peanut butter (I used Skippy Natural Super Chunk)
- 3/4 cup smooth peanut butter (I used Skippy Natural Creamy)
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini M&M candies
- 1/4 cup regular M&M candies
- 1 cup dark chocolate chips (I used Nestle Dark Chocolate Morsels)
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
Measure out the oats and baking soda and place in a medium bowl. Set aside.
In a large mixing bowl, thoroughly combine/cream together the peanut butters, butter, granulated sugar, and brown sugar. Add the eggs and vanilla and beat to combine.
Add the oats & baking soda mixture and stir to completely incorporate the oats. Add the M&Ms and the chocolate chips and stir by hand to evenly distribute the M&Ms and chocolate chips.
Using a medium size cookie scoop (about 1 1/2 tablespoons), scoop balls of cookie dough onto one of the parchment lined cookie sheets, spacing cookies about 1 1/2 to 2 inches apart. Gently smoosh each dough ball to about 1/2 inch thickness.
Bake one pan at a time for 8-10 minutes. While one pan bakes, fill the next cookie sheet with dough balls.
When cookies are puffed and start to brown a little on the edges, they are done. Remove from the oven and allow cookies to cool on the pan for 2-3 minutes before removing with a spatula to a wire rack to cool completely.
Store cookies in an airtight container.
Makes about 6 dozen 3- inch cookies