Monster Cookies

These monster cookies are soft on the inside with a little crunch on the outside. They are fantastic. As you can see in the picture, all I had were plain Christmas M&M’s.

At work you can sign up to be part of a birthday treat list where you bring treats for one of your coworker’s birthdays. I think this is a great idea. One of my co-workers thought she would just hire me to bring treats when it is her turn. That could prove to be very lucrative for me. Ha!

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This same co-worker’s birthday is today. We hadn’t actually started the list yet so she wasn’t expecting to get any treats. I have been wanting to create a monster cookie recipe for a while now. This was the perfect opportunity. These monster cookies were inspired by my Best Chocolate Chip Cookie recipe. One thing I would like to test out is using peanut butter M&M’s instead of the plain ones. I will have to let you know how that goes.

Monster Cookies

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• Author: Lisa
• Total Time: 28 minutes
• Yield: 2 dozen 1x

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Description

Monster cookies are always a favorite in our house.  These are scrumptious.  They have just the right amount of peanut butter and oats, and they are freezer friendly.

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Ingredients

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• 1 1/4 cups unbleached all-purpose flour
• 1 1/2 cups quick oats
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup unsalted butter
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 egg yolk
• 3 tablespoons pure maple syrup
• 1 cup plain M&M’s
• 1/2 cup semisweet chocolate chips
• 1/2 cup semisweet chocolate chunks

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Instructions

1. Preheat oven to 350 degrees. Line cookie sheet with silpat silicone baking mat or parchment paper.
2. Sift together the flour, quick oats, corn starch, baking powder, baking soda, and sea salt. Set aside.
3. In the bowl of a stand alone mixer, cream together the butter and the sugars with a paddle attachment. Add the peanut butter, egg, egg yolk and maple syrup and mix until well combined.
4. Gradually pour the dry ingredients into the wet ingredients, about 1 cup at a time, mixing well after each addition.
5. Add M&M’s, chocolate chips and chocolate chunks. Stir by hand until evenly distributed.
6. Form the dough into balls, using a 2 inch cookie scoop. Place balls onto the line cookie sheet and flatten them a little bit with your hand.
7. Bake for 13 minutes. Once done baking, let cookies sit on the cookie sheet for about 5 minutes before transferring them to a wire cooling rack.
8. Let cool completely, then store in an air tight container.

Notes

Two Options to Freeze:

Option 1:  After forming the dough into balls, place them on a parchment lined cookie sheet.  Fill the up the cookie sheet, making sure the dough balls don’t touch.  Flash freeze for 2 to 3 hours.  Once frozen, transfer cookies into a freezer bag.  When ready to bake: Remove as many cookies as desired and place them on cookie sheet lined with a silicone baking mat or parchment paper.  Bake as directed, adding 2 to 3 minutes onto the total baking time.

Option 2: Bake the cookies as directed, let them cool completely, and then freeze them in a freezer bag.  

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Baked goods