So I know I normally post about crafts and stuff but today I was making my favorite cookie recipe and I just had to share it with you. I came across this monster cookie recipe on Pinterest a couple of years ago and ever since then it has been my favorite cookie recipe. I have to be honest though, I don’t make it very often because you just have to know it must have a million calorie in it. But they are completely worth it! The original recipe post is here by Kathi.
Basically I finally just got my Kitchenaid mixer and was dying to use it! It was a wedding gift that came in the wrong color and I had to return it and finally got it ordered in the right color. I’ve been waiting all week to finally have a chance to make something and it was a toss-up between homemade cupcakes with homemade frosting or these cookies. I had most of the ingredients for these already in my pantry. I just had to pick up m&m’s. I know the recipe calls for full-sized m&ms but I prefer the mini ones for these cookies. Basically because I don’t like to bite into a big bite of chocolate in these cookies since I like to make them so small and bite sized.
What you’ll need to make these cookies:
1 cup brown sugar
1/2 cup butter, softened
12 ounces creamy peanut butter
1 teaspoon vanilla
3 1/2 cups oatmeal
2 teaspoons baking soda
1 cup flour
1 cup mini chocolate chips
3/4 cup m&m’s
Line a baking sheet with parchment paper and preheat oven to 350 degrees F.
1. Cream together granulated sugar, brown sugar, butter and peanut butter. Mix until well combined and then add one egg at-a-time to the mixture until all eggs are thoroughly incorporated. Add vanilla and give it a good stir.
2. With the mixer running on low-speed, add oatmeal, baking soda and flour until dough forms. Remove bowl from mixer and using a rubber spatula incorporate chocolate chips and m&m’s.
3. Place dough on prepared baking sheet with the help of a cookie scoop or about 1 1/2 to 2 tablespoons of dough per cookie. Place in the oven and bake until lightly browned, about 7-9 minutes.
Personally I never use the parchment paper when making these cookies. With all the peanut butter in them and the butter the cookie dough is actually quite moist and I never think it’s necessary when I’m using a non stick cookie sheet. I also like to make these cookies rather small. I usually use my melon baller to scoop the cookie dough. Since they are so good I feel less guilty eating a couple when they’re small. Also the recipe calls for a really short cooking time and says they’ll turn lightly brown. I’m not sure if because I make them smaller that they don’t really get very brown on top but they are done in 7-9 minutes. They come out very soft and just need a minute to cool before you can eat a delicious warm monster cookie.