Original Source: https://cookieandkate.com/monster-cookies-recipe/
So it has been a while unfortunately. I caught COVID-19, and I don’t recommend it honestly. It put me out for a while, and I’m now getting back into the swing of things.
I was in the mood to make some cookies again, and I wanted something related to summer, so I found this recipe for Monster Cookies. I’m not sure why they’re called Monster Cookies honestly; maybe it’s because it’s a monstrosity of ingredients, or maybe it’s just because they’re huge. Either way, let’s get right to it!
So this is a pretty easy recipe that doesn’t require any planning of ingredients. As long as you have all the ingredients, you can make these on the fly.
For this recipe, we’re going to make the standard batch and use the ingredients to make it taste good.
First things first: prepare a minimum of two aluminum cookie sheets, and line them with parchment paper. Also, preheat the oven to 350F.
Let’s start off the recipe with our peanut butter. You can use either creamy or crunchy peanut butter for this recipe. I’m going to use creamy since I keep it on hand in case of emergency. You never know when someone is going to want some Buckeye Brownie Cookies.
Next, add in the brown sugar, because we want these cookies to actually taste good.
Next, melt your 5 tablespoons of butter. It doesn’t need to be at room temperature beforehand, so you can cut 5/8ths of a stick of butter and just melt it in the microwave.
Mix this on low in your stand mixer for about a minute.
After your minute, throw in your eggs, vanilla, and baking soda.
Mix that on medium-low for about a minute or two.
Alright, so now we start to add some of your dry ingredients. This is where you would add in the oatmeal. I just used regular old-fashioned oats.
Next you, add your, ahem…candy-coated chocoate pieces into the mix, along with your pieces of bittersweet chocolate. Not sure why the recipe calls for bittersweet chocolate, but you can probably get away with using regular semisweet morsels.
Mix it all up in your stand mixer for a couple of minutes.
When it’s done, get your 1/4 cup measuring cup to scoop the dough.
Scoop your 1/4 cup portions onto the parchment-paper lined aluminum cookie sheets. I put 6 of them on a cookie sheet since they will expand quite a bit.
With the aluminum cookie sheets, bake these for 14 minutes in your oven. You’ll see some browning on the tops.
Let them cool for about 5 minutes before transferring them to a cooling rack.
Overall, these cookies are really easy to make, and can be made on impulse, as long as you have all the ingredients on hand. No flour is needed, and if you use gluten-free oats, you can essentially make a gluten-free cookie if you so desire. They’re very tasty and don’t take up a lot of your time.
- 1 ½ cups creamy peanut butter
- 2 cups lightly packed brown sugar
- 5 tablespoons unsalted butter, melted
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned oats
- ¾ cup bittersweet (or semisweet) chocolate chips
- ¾ cup candy-coated chocolates (like M&M’s) or additional chocolate chips
- Prepare two aluminum cookie sheets and line them with parchment paper.
- Preheat the oven to 350F.
- In a stand mixer, combine peanut butter, brown sugar, and melted butter. Mix on medium-low for about a minute.
- Add eggs, baking soda, and vanilla, and mix on medium-low again for about a minute.
- Add oatmeal, candy-coated chocolate, and bittersweet chocolate to the box and mix on medium-low for about 2 minutes.
- Using your 1/4 cup measuring cup, scoop dough onto cookie sheet. Place six of them on a cookie sheet at a time.
- Bake in the oven for 14 minutes.
- Let cookies sit on cookie sheet for 5 minutes before transferring them to cooling rack.