Monster cookies are super dunkable! I enjoy eating mine with a cold glass of milk. Sometimes, I’ll even enjoy the with a hot cup of coffee. It all depends on what kind of mood I’m in I guess. How do you prefer t eat your cookies? My daughter would eat these cookies with a scoop of ice cream on top. Now, that’s a dessert!
Check out what my pals over at Recipe Girl had to say about this recipe:
Monster cookies aren’t anything new. They’ve been around a very long time, and this recipe was tucked into my collection sometime way back in my pre-teen years.
If you are looking for the best of both worlds these cookies are for you! They contain everything you could ever want in a cookie!
Ingredients
1 1/2 cups creamy or chunky peanut butter
1 cup packed Domino light brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) unsalted butter, softened
3 large Eggland’s Best eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons Clabber Girl baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies
Instructions
Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M’s.
Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you’d like your cookies to look pretty (like the photo), dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.
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Quick Tip: If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M’s.
Thank you to Recipe Girl for this great recipe.
