Monster Cookies

Monster cookies usually are some form of oatmeal, peanut butter, and chocolate chip cookies…and they are made with a bigger scoop. You can make these however big you want. I used about 1 1/2 tablespoons for these because I wanted to have enough to photo for the Christmas cookbook I am rushing to get done by Thanksgiving …(will be available right here for download) and I also want to send some cookies to my son who is currently in Iraq playing with F-16s.

These are crispy on the outside, tender and chewy on the inside, and full of three kinds of chocolate chips, M&Ms, Reese’s Pieces, and peanut butter. Every bite is a flavor explosion.

Be careful not to overcook these; when you take them out of the oven they should be slightly underbaked in the center. Allow them to cool at least five minutes to firm up and become the amazing cookies they are destined to be. I based the recipe on my favorite oatmeal cookie recipe, the original from Quaker Oats. I know you will want to have these on hand for snacks but also as an addition to any Christmas cookie tray you might do.

Oh…and don’t forget the milk!

Ingredients:

1 cup unsalted butter, cut in small squares

1 cup peanut butter

1 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

2 teaspoon baking soda

1 teaspoon kosher salt

3 cups Oatmeal (not instant)

1 cup M & M’s

1 cup Reese’s Pieces

1/2 cup semi-sweet chocolate chips

1/2 cup bittersweet chocolate chips

1/2 cup white chocolate chips

Colored sugar for sprinkling if desired

Instructions:

1. Cream together butter and peanut butter until well mixed.

2. Add sugars. Cream until fluffy.

3. Add eggs, one at a time. Stir in vanilla.

4. Mix the flour, salt, and baking soda; add to butter mixture.

5. Stir in the oatmeal until well mixed.

6. Stir in the chocolate and peanut butter pieces.

7. Don’t over stir because it will cause cookies to be tough.

8. Drop by teaspoon, tablespoon, or 2 tablespoon measure onto cookie sheet lined with silpat or parchment.

9. Bake at 350F for 12 minutes or until set and starting to turn golden brown. Cookies will still be soft.

10. Cool in pan for at least 5 minutes.

Makes 3-5 dozen depending on size of measuring spoon used to form cookies.

Recipe Source: http://www.restlesschipotle.com/2010/11/m-is-for-monstercookies/

Dana's Notes: This is the best recipe for Monster Cookies that I have found. Most recipes don't call for flour, but I find the addition of flour makes a much better cookie.