Monster Cookies
Ingredients
- 255 g creamy peanut butter
- 1/4 cup unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 2 large large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 260 g quick-cooking oats
- 1 cup M&Ms
- 1 cup semi-sweet chocolate chips
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Instructions
- Line two baking sheets with parchment paper or silicone baking mats.,Simply Recipes / Mihaela Kozaric Sebrek
- In a large bowl or stand mixer, cream together the peanut butter, butter, brown sugar, and granulated sugar on medium speed for 2 minutes, scraping down the sides halfway through.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Stop the mixer and add both eggs and the vanilla. Beat for 2 minutes on medium speed. It will look like a thick paste.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Stop the mixer and scrape down the sides. Add the baking soda and salt and beat for 30 seconds more.,Add the oats and mix on low speed until fully combined.,Reserve 2 tablespoons each of the M&Ms and chocolate chips and add the remainder to the oat mixture. Stir by hand with a spatula and combine thoroughly.,It can be tricky to get all of the mix-ins to incorporate into the dough. The good news is these are gluten-free, so you don’t have to worry so much about over-working the dough. Just keep mixing and poke any straggling chocolate and candies into the dough balls before baking.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Use a heaping medium cookie scoop or spoon to portion the dough into 1 1/2-inch balls (for a total of 22 or so balls) and place them at least 2 inches apart on the prepared baking sheets. Then, using your hands, roll them into uniform balls and press the reserved M&Ms and chocolate chips onto the tops of each cookie dough ball.,Bake until the edges are just starting to turn golden brown, 12 to 16 minutes, rotating the pans halfway.,Simply Recipes / Mihaela Kozaric Sebrek
- Let cookies rest on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool. Serve warm or at room temperature.,Once the cookies have cooled completely, store them in an airtight container for 3 to 5 days. They can also be frozen for up to 2 months.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original