Monster Cookies
updated and adapted from Alison Parsons' Monster Cookies appearing in What’s Cooking in Our All-American City? II Junior Jam compiled by Rockingham Junior Woman’s Club, Rockingham, North Carolina 1985
Ingredients
- ½ cup butter, at room temperature
- ½ cup sugar
- ½ cup dark brown sugar
- 1 teaspoon vanilla
- 2 eggs, at room temperature
- 1 cup creamy peanut butter not "natural"
- 1 tablespoon flour
- 2 ¼ cups old fashioned rolled oats
- 1 teaspoon baking soda
- pinch salt
- ½ cup M&Ms I used dark chocolate M&Ms
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350. Line 3 cookie sheets
- In a large bowl or bowl of a stand mixer cream together the butter and sugars. Add the vanilla, eggs and peanut butter and beat until smooth. Add the flour, oats, baking soda, and salt and mix until a thick, uniform dough forms. Fold in the M&Ms and chips.
- Use a 1/4 cup measuring cup and drop the 4 inches apart, onto the lined cookie sheets. Press the center of each cookie down slightly.
- Bake for 14 minutes or until the edges are browned, the center is slightly soft but matte looking.
- Carefully slide the cookies- with the parchment-- on to wire racks and cool completely.
Notes
- These are big cookies! If you grease the pan instead of using the recommended parchment paper, allow them to cool in the pan for a couple minutes before transferring them to wire racks to cool competely.
- I prefer to bake one pan at a time but if you bake two at a time, rotate them halfway through the total baking time.