So, two weeks ago I did something kind of weird.
I baked three dozen cookies and wrapped them up all purty...
...and then I mailed a dozen each to three complete strangers in Illinois, Texas, and Georgia.
Why, you ask? Well I was participating in the 1st Annual Great Food Blogger Cookie Swap! I was assigned Lori, Lindsay, and Alison, and they each received a dozen Monster Cookies home-baked by yours truly. I received delicious cookies from Susan (who has the cutest little pug who I wish was shipped to me with my cookies!), Jill, and Michelle. Thanks ladies!
Of course I kept a couple for myself. These things are too good to give them all away. Not only are they delicious, they're simple, and you can convince yourself that eating three in a row is okay because oats are healthy.
In my experience, there are monster cookies that are crunchy, and monster cookies that are chewy. These are the chewy variety, and will stay that way for several days. Not that they'll last that long.
Here's what you'll need:
1 cup light brown sugar, packed
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup Christmas M&Ms, plus additional for decoration
Position oven rack to the middle. Preheat oven to 350 degrees, and line baking sheet with parchment paper.
In a large bowl, cream together butter and sugars with an electric mixer. Add in eggs one at a time, beating well after each addition. Add in vanilla extract and baking soda, and mix well. Mix in peanut butter until well blended. Dump in the oats, and mix until combined. Mix in chocolate chips and M&Ms with a rubber spatula. Chill dough in the refrigerator for at least 90 minutes before using.
Using a large cookie scoop, drop cookies onto parchment lined baking sheets about 2 inches apart. Press a few M&Ms on top of the cookies. Bake in the preheated oven for 11-13 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- I do not recommend baking more than one sheet of cookies at once. It's important that these cook evenly!
- This recipe makes 19-20 very large cookies. If you need to double it (which I did) you'll probably need to do it in separate batches unless your bowls are ginormous. This makes a LOT of dough.
Source: Adapted from Everyday Home Cook