My work is in the midst of United Way week, where we come up with creative ways to donate money to the organization. Every year we have a bake sale and I decided to bake something to donate since I’m obviously in a baking mood.
I discovered monster cookies in college when my friend Liz’s grandparents mailed some to her dorm. I had never heard of such a thing: oatmeal, peanut butter, M&Ms, chocolate chips… why was I deprived so long!? And why did I wait nine years to recreate these?! Fool. Monster cookies sound like a Halloween treat, so it was time to make them.
(makes 22-24 cookies, adapted from Paula Deen)
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick margerine (or butter), softened
1 cup M&Ms
3/4 cup chocolate chips
2 teaspoons baking soda
3 1/2 cups quick-cooking oatmeal (not instant)
1/2 cup flour
1/2 cup rolled oats (it’s ok if you don’t have these–it’s just for texture)
1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
2. In a very large mixing bowl, combine the eggs and white sugar and brown sugar. Mix well with a mixer.
3. Add the salt, vanilla, peanut butter, and butter or margarine. Mix well with the mixer.
4. Stir in the chocolate candies, chocolate chips, (you can use 1/4c raisins too if you want) baking soda, flour and oatmeal. Mix by hand and try not to over mix.
5. Use an ice-cream scoop and drop by tablespoons 2 inches apart onto the prepared cookie sheets. Seriously: use parchment paper. If you don’t have multiple cookie sheets, store the dough in the fridge while the cookies bake.
6. Bake for 17-20 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large tupperware or resealable plastic bags.
I searched all over the internet for a good recipe, and I read tons of reviews on multiple recipes and found that the Paula Deen recipe was “the best” if you modified it slightly; added a little flour, reduced the sugar, omitted raisins, made the cookies large rather than small so they wouldn’t get hard and flat. I modified the recipe even more and added extra vanilla, upped the amount of M&Ms and stuck in some rolled oats for texture.
These cookies were great; lots of peanut butter flavor, chocolaty without being overboard and chewy delicious.