What better way to start the week than with a recipe for monster cookies, eh?
Ever had them? I hadn’t. Until Lucy J., a kind MKC reader, sent me a link to the recipe basically telling me I wasn’t any kind of baker until I made them. Ok, not really. She’s too nice to say that, but she did tell me they were ultra-delicious and I had to try them.
So I did! And wow, have they been a hit…every time I’ve made them since, and I’m counting that’s been at least four or five times in the last couple of weeks. They are a completely unique cookie in that they don’t have any flour in the dough – the substance of the cookie comes from a whole lot of peanut butter and oats. A little butter. And a whole lot of M&Ms and chocolate chips. The resulting soft, chewy texture gets me every time I eat one. Or five.
I actually prefer my chocolate chip cookies with oatmeal in them (although who am I to ever turn down a chocolate chip cookie regardless of oatmeal or not) and the added peanut butter flavor and other delicious add-ins make these cookies wonderfully spectacular. I’ve been making batch after batch and putting the baked cookies in the freezer. Quick to pull out for a fast after-dinner treat, they warm up beautifully in the microwave for 10-15 seconds or thaw quickly on the counter (if you can wait that long!).
- 3 large eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 1 stick butter (8 tablespoons), softened
- 1 cup M&Ms
- 1 cup milk chocolate or semisweet chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups quick cooking oats
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the M&Ms, chocolate chips, baking soda and oatmeal. Mix well. Roll the dough into tablespoon-sized balls and place about 2 inches apart on the cookie sheets. Flatten the cookies slightly with the palm of your hand.
- Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).
Recipe Source: adapted slightly from a Paula Deen recipe on Food Network sent to me by Lucy J., a reader