the best monster cookies

I had an amazing weekend with two of my best friends from Indiana. After two days of incredible brunches, polo, and exploring STL, I was craving something a little sweet on Sunday night (even after eating my body weight in macaroons at the Glennon Gallop), so I went with monster cookies.

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Monster cookies are one of my absolute favorites. I am an oatmeal for breakfast kind of girl and I eat peanut butter out of the jar on a daily basis. Add m&m’s and you’ve got the perfect treat. I have had my share of monster cookies from bakeries and sometimes they can be flat and hard. Sally, of Sally’s Baking Addiction, has created the ideal plump, moist monster cookie. She nailed it with this recipe and it is the best monster cookie I have ever had! She also didn’t overdo the oats, so it’s subtler than the typical monster cookie and the recipe doesn’t call for an entire jar of peanut butter and four sticks of butter. The result is about a dozen perfectly sized cookies, so it’s a manageable yield, aka enough cookies for a few days. Also, no need to chill the dough before baking. If you think the dough is too sticky to roll into balls, then feel free to pop it in the fridge for half an hour, but I was able to roll them pretty easily.

Enjoy!

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Recipe via Sally’s Baking Addiction

INGREDIENTS:

  • 1 stick butter, softened to room temperature
  • 1/2 cup 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
  • 3/4 cup M&Ms (I used an entire party size bag)

    Preheat oven to 350F degrees.

    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 overmix. Fold in the quick oats, m&ms, and chocolate chips.

    Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week.

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