Monster Cookies

Whether you call them kitchen sink cookies or monster cookies, there’s no denying the chewy awesomeness of these babies. Made festive with holiday themed M&Ms!

How did Monster Cookies get their name? They are not particularly monstrous in size unless you purposely make them larger. They do have a decent amount of ingredients with peanut butter, oats, M&Ms, chocolate chips, and sometimes raisins. Maybe it’s because with all of those delicious additions you will turn into a cookie monster, eating one after the other without control! Even if you ascribe to the newer version of the veggie/cookie monster there are raisins and oatmeal in these cookies so they can totally pass as health food right?!

Whatever the reason for the naming of these cookies they certainly are delicious. I again adapted my favorite cookie recipe in making this version incorporating oats, M&Ms, chocolate chips, and not just any old peanut butter but cinnamon-raisin blended peanut butter from Peanut Butter & Co. See what I did there? I got raisins into these cookies in a way that even raisin haters will enjoy. Heck they probably wouldn’t even know they were in there if you didn’t tell them. I certainly won’t O:-).

BTW, I sent a few of these off to Elizabeth for The Leftovers Club this month. Find out more and sign up to join us next month by clicking HERE.

One year ago: Slow Cooker Creamy Chicken Tortilla Soup

Two years ago: Cake Batter Cinnamon Rolls

Three years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

MONSTER COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/4 cups all-purpose flour, spooned and leveled

1 cup old fashioned rolled oats

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter

1/2 cup PB&Co’s Cinnamon Raisin Swirl peanut butter*

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1 cup M&Ms (I used Easter colors)

1/2 cup semi sweet chocolate chips

*Or 1/2 cup creamy peanut butter + 2 Tbsp chopped raisins + 1/2 tsp cinnamon

Directions:

1. In a medium bowl, whisk together the flour, oats, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, add the peanut butter and sugars. Cream together until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Using a spatula, fold in the M&Ms and chocolate chips.
4. Rolls 2 tablespoons of dough into balls and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Salted Caramel Peanut Butter Chocolate Chip Cookies & Peanut Butter Cup Oatmeal Cookies.

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