Monster Cookies

Peanut Butter Monster Cookies

Peanut butter, M&M’s, chocolate and butterscotch chips, AND oatmeal… It’s like your favorite cookie rolled into one! Also bonus: With no flour in these bad boys, if using gluten-free oats, then these are totally gluten free! 

I recently made these cookies for a movie party at my Aunt’s house. You see, with the school year starting up soon, my Aunt thought it would be fun to have a little party before the end of summer. Including myself there were 9 cousins total at the party, 4 of whom are going off to college soon, my sister included (sob!). It was a total blast and I think these cookies definitely sealed the deal for an awesome movie night!!! Also what made the cookies even better was that my sister helped me bake them! Ever since she has discovered doing the actual baking gives you priority to all of the yummy cookie dough licking at the end, she has been all in! Which brings me to a warning: The dough is the best cookie dough you will probably ever taste in your life. This means even if you have self-control, I suggest taping that mouth shut or else you may have no dough to actually bake! Kidding kidding… Kinda….

Now because these cookies have the word “monster” in them, I decided to make them extra big, like bakery size, 1/4 cup of dough big. If you want regular sized cookies, just cut the baking time back a bit. Also, I like using both butterscotch and chocolate chips because it just adds to the insanely AWESOMENESS of this cookie, but if you want to use one or the other (or different chips for that matter) be my guest. Final little note… I use creamy peanut butter instead of natural peanut butter because the natural kind does not spread as well, but if you only have natural peanut butter that should work too. OK finally done with notes so dig in!

Monster Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
1 1/2 cups creamy peanut butter
1 stick unsalted butter, softened
1 cup M&M’s
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
4 1/2 cups quick cooking oats

1) Preheat oven to 350 degrees.
2) With an electric or handheld mixer, combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter, and mix until creamy and well combined.
3) Stir in M&M’s, chocolate and butterscotch chips, baking soda, and oatmeal.
4) Scoop dough into heaping 1/4 cup balls. Place cookie dough onto baking sheet and bake cookies for 10-15 minutes, or until the bottom of the cookies are just slightly brown.
5) Let cookies sit on cookie sheet for 2 minutes, then transfer cookies to a cooling rack and allow to cool completely. Cookies will stay good in an airtight container at room temperature for up to 4 days.

Recipe adapted slightly from Mel’s Kitchen Cafe



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