Monster Cookies are one of those cookies that I’ve mostly had from an assortment of big bakery boxes of cookies that always seemed to show up around work or school functions. You know the beat: Chocolate Chip, maybe an Oatmeal Cookie and the Monster Cookie.
Until now, I’ve never made a Monster Cookie. Oh, I had good intentions now and then, but to tell the truth I’d buy the m&m’s and usually eat them before the cookies got made. Ok, I have a problem. Admission IS the first step to getting help, yes?
But that brings me to another point. I think the highlight of the Monster Cookie is the m&m’s and sometimes the cookie part is sometimes “meh” – just a vehicle to get to the m&m’s. A filler so to speak…and please don’t tell me I’m all alone, here, after true confession time.
When I decided it was high time I actually make a Monster Cookie, I turned to Sally’s Baking Addiction, one of my fave baking blogs. Every recipe I’ve made from her site has turned out perfectly; well heck, she hardly needs a plug from me.
I usually don’t blog about recipes that are already beautifully done by another blogger, but I really want this recipe in my permanent collection, right here, right now. Yep, they are that good!
These Monster Cookies are everything Sally says. Soft, a little chewy and utterly delish. Peanut butter (but not an overwhelming amount), oats, chocolate and m&m’s. I’ve been seduced and both the folks loved them, too. While many Monster Cookies are gargantuan and the recipes make a ton, these cookies are about 2 1/2 inches across and the recipe makes 2 1/2 dozen. On the nose, I might add. Perfect for a family.
I usually have only the “regular” oats in my cupboard, so I did the same thing that Sally did. I took my regular oats and tossed them in my food processor for a few long pulses, about 10 seconds total. I also added more chocolate chips. I just had to. 🙂 And don’t over bake these or they’ll turn out a little “sandy” tasting. You’ll want them soft and luscious.
- 1/2 cup salted butter, softened to room temperature*
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all-purpose flour
- 1/2 cup quick oats, not regular
- 3/4 cup) m&m’s (any size or variety; smaller seems to work better) plus another 1/2 cup or so to press on top
- 3/4 cup semi-sweet chocolate chips
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over mix. Fold in the quick oats, m&m’s, and chocolate chips by hand.
If the dough is very soft and unmanageable, chill for 30 minutes before portioning. Use a two tablespoon scoop or roll balls of dough, about 2 tablespoons per ball, onto prepared sheet. Press a few additional m&m’s onto the top of each cookie. These cookies will have very little spread and can be placed about an inch and a half apart.
Bake for 9-10 minutes; the cookies will appear undone. Do not over bake, do not go past 10 minutes; they will firm up when cool. As soon as removed from oven, gently and very slightly press down the baked cookies with the back of a spoon. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Store cookies covered at room temperature for up to 1 week.
Baked cookies or frozen dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
recipe only very slightly adapted from Sally’s Baking Addiction
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 13 mg||4 %|
|Sodium 64 mg||3 %|
|Potassium 19 mg||1 %|
|Total Carbohydrate 14 g||5 %|
|Dietary Fiber 1 g||3 %|
|Sugars 7 g|
|Protein 2 g||5 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
I despise squirrels (tree rats) and am always trying to foil them and keep them out of my feeders. I suspect these offerings are a sign they’re looking for a truce. On Sunday, a lone walnut appeared near my garage. Yesterday there were two. And today, as you can see, another. If this keeps up, I might have to bake something with walnuts and then who knows, squirrel pie?