Monster Cookies
Time:
1h
Difficulty:
Easy
Loot:
22 cookies
But nobody wants to see Marshall no more…
Did you get the reference? Awesome. If you didn’t. Well, you’re chopped liver. The dude’s a pretty major ingredient in these cookies.
Dumb pun aside, these cookies? They’re a staple. They’re not always the star of the grocery store bakery, but they’ll always be the first one to catch your eye on the forbidden pastry shelf. And if you grew up in America, I can guarantee that, deep down, you have at least one or two memories of the pop of the M&Ms against the peanut buttery crumb — and of course, the trademark stomachache that came next. They’re sort of like that one distant relative that you say “hey” to at a random family reunion every 5 or 6 years who you either end up with in a deep philosophical conversation or a messy political debate that ruins the barbecue for everyone else.
Anyway, be careful. As the name suggests, these cookies are, in fact, monsters. Rich, popping, addictive monsters. Like a Chick Fil ‘A sandwich, one will not feel like enough, but two will ruin you.
Word to the Wise
Make sure your butter is softened and runny. It’ll cream a lot more easily and save you a lot of time, frustration, and cramping if you’re mixing the old fashioned way.
Chill for 2 to 48 hours if you want to be extra. If you want taller, Levain-style cookies, go for it. But personally, I’m not that patient.
Make sure to scrape down the sides of the bowls when you add the flour. Unless you have some obnoxious parents on the other tee-ball team that you want to throw some shade at with a naked, oat-less, chocolate-less cookie, make sure every cookie gets the toppings they deserve.
Push a few extra M&Ms into the tops of each cookie before baking. I remember as a kid, the cookies that were first to go were always the ones with the most M&Ms on top (pretty colors = better cookie, I dunno). For more aesthetic appeal, this is the way to go.
Ingredients
1 cup unsalted butter (2 sticks)
½ cup peanut butter
¾ cup granulated white sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
¾ tsp salt
2 Tbsp milk
1 cup rolled oats
1 cup chocolate chips
1 ¼ cup M&Ms
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Cream your softened butter in a mixing bowl. If you’re using a stand mixer, just use the paddle attachment. Add in your peanut butter, brown sugar, white sugar, and salt, and beat until creamy and smooth.
Beat in your eggs one at a time until fully combined.
Add in your vanilla and milk, and stir until they are mixed in.
Pour in your flour, baking soda, and salt, and mix until just combined.
Mix in your oats, M&Ms, and chocolate chips.
On a large baking sheet, place down a sheet of ungreased parchment paper. For each cookie, using a ladle, an ice cream scooper, or even your hands, scoop up an ugly heap from your cookie dough, squeeze it together into a ball, and flatten into a disc on your sheet.
Bake for 14 minutes in the oven one sheet (12 cookies at time) at a time.
Once you take them out, let them cool down for 10 minutes, then transfer to a wire rack.
