Tuesday, October 28, 2014

Monster cookies

Could there ever be a more appropriate name for a cookie the week of Halloween? I think not. If you like the following variety of cookies: chocolate chip, oatmeal, peanut butter, m&m, then you'll love Monster Cookies because they contain all of the aforementioned flavors.

In the many years that I've been baking, I can't believe I've actually never made these before. They're easy to make, have chocolate and peanut butter (one of the best flavor combo's) with candy pieces thrown in... why didn't I think of this? It's basically Halloween candy stuffed into a peanut butter cookie. Can't go wrong here.

I'm not really sure where the name originated from, but I can assure you that these are beasts in the cookie realm. I made them XL size and even though they stay soft, they're just so dense. Being loaded up with so many goodies makes them a party in a cookie!

Soft Monster Cookies 
Recipe slightly adapted from here
Makes 14 XL-size cookies, or 2 ½ dozen regular-sized cookies

½ cup (or 1 stick) of butter, room temperature
½ cup brown sugar
¼ cup white sugar
¾ cup creamy peanut butter
1 large egg, room temperature
1 tsp. vanilla
1 ¼ cups all-purpose flour
½ tsp. baking soda
pinch of salt
½ cup oats (quick cooking or old-fashioned is fine)
¾ cup m&ms
½ cup chocolate chips (or chocolate chunks)
¼ cup peanut butter chips 

1. Preheat the oven to 350° F and prepare a baking sheet with parchment or a Silpat.
2. In a stand mixer with a paddle attachment, combine the butter, brown and white sugar. Then add the peanut butter, egg and vanilla until mixed thoroughly.
3. Slowly add the flour, baking soda and salt just until combined. Then add the oats, m&ms, chocolate chips and peanut butter chips.
4. Use a cookie scoop, or an ice cream scoop for XL-size cookies. Gently flatten the cookies down, as they do not spread on their own.  
5. Bake for 9-10 minutes, or 10-12 minutes for XL-size, but no longer because you want these to stay soft. Remove from the oven and let cool on the cookie sheet for 2-3 minutes, then move to a cooling rack.  

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