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Monster Cookies

I had no intention of making actual monster cookies, but when I was asked to bring desserts for a small event at school and decided to show up with rosemary chocolate chip cookies, I figured I’d better also show up with a more mainstream cookie to please the slightly less adventurous eater. I had all the ingredients I needed to make actual monster cookies, since I was planning on making monster cookie cookie dough ice cream later in the week, so these monster cookies were made! The rosemary chocolate chip cookies were a bit of a surprise to people, but were an overall success, but so were the monster cookies, even if they weren’t quite as unique or exotic!

DSC_0033

Monster Cookies

yields ~1 1/2 dozen

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 2/3 cup old fashioned oats
  • 1/2 cup M&Ms
  • 3/4 cup semi-sweet chocolate chips
  1. In a large bowl, cream together the butter, sugars, and peanut butter with a hand mixer.
  2. Add in the eggs one at a time and mix, followed by the vanilla extract.
  3. In a medium bowl, combine the flour, baking soda, salt, and cornstarch.
  4. Slowly add the dry mixture to the wet mixture, mixing until just combined.
  5. Fold in the oats, M&Ms and chocolate chips.
  6. Cover and refrigerate the dough for at least 30 minutes.
  7. Preheat the oven to 350┬░. Line baking sheet with silicone baking mats or parchment paper.
  8. Using a cookie scoop, scoop about 2 tablespoons worth of dough out and flatten slightly on the baking sheet.
  9. Bake for 13-14 minutes until edges are golden brown.
  10. Allow to cool on the pan for 5 minutes before transferring to a wire cooling rack.

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