They may seem like an odd choice for an
adult, but Monster Cookies are my favorite kind of cookie! They're easy
to make, bright and cheery to look at, and most importantly, they taste
great. The peanut butter flavor is wonderful and the mix of 3 kinds of
chocolate works really well. There are tons of versions of Monster
Cookies out there, and this is just my version. Many use less peanut
butter, have nuts or other things like pretzels or raisins, and I
haven't seen any with white chocolate chips, but the white chocolate
chips add a lot! My version is based on Paula Deen's recipe.
For
this batch, I used a giant 1/3 C cookie scoop that my mother-in-law
gave us recently. The cookies turned out comically huge, big enough
that even cookie lovers like us break them in half to share. You can
make them smaller (slightly larger than a golf ball is good), but come
on, they're Monster Cookies- they should be bigger than average!
Monster Cookies
1 stick salted butter, softened
16 oz jar of peanut butter
3 eggs
1/2 tsp salt
1/2 tsp vanilla extract
2 tsp baking soda
4 1/2 C quick oats (not instant)
3/4 C semisweet chocolate chips
3/4 C white chocolate chips
3/4 C M&Ms, plus more for the top of the cookies
Preheat oven to 350 and line large cookie sheets with parchment paper.
In a large mixing bowl, mix together butter, the sugars, peanut butter, eggs, salt, and vanilla until smooth. Scrape down the sides of the bowl and add baking soda, oats, and chocolate, and stir until everything is well combined, but don't over mix.
Measure dough into 1/3 C portions and roll each portion into a ball. Place dough balls about 3 1/2 inches apart on the cookie sheets. Top each dough ball with 6 more M&Ms, then flatten the cookies with the palm of your hand because they don't spread a ton on their own.
Bake cookies until light golden, about 15-20 minutes depending on your oven. Let the cookies cool on the pans for 10 minutes, then place them on a cooling rack to finish.
Yield: 14 jumbo cookies or about 3 dozen smaller ones
Bake cookies until light golden, about 15-20 minutes depending on your oven. Let the cookies cool on the pans for 10 minutes, then place them on a cooling rack to finish.
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