monster cookies...for the crowd
have a party?
visiting your family? or a friend?
Or, if you are like me, do you just need to make a cookie?
Well… I have just what you need right here.
This is a recipe that I’ve posted waaaay too many times. But, I have already made these twice this week. So, I will blog about it yet again.
This week I was in my sister’s Brooklyn apartment and wanting to make these monster cookies. They are my brother-in-law’s favorite and I had made them for their wedding four years ago.
But with no M&M’s, I used chocolate chips and roasted peanuts instead.
Even though M&M’s are key for this monster cookie, when you are in the kitchen making them from scratch…it is hard go wrong. Just roll with what you have.
This recipe will make 50 cookies, give or take.
But they will not last long.
And once you taste the dough… you are done for.
I have warned you.
- 1 cup white sugar
- 1 ¼ cup brown sugar
- ½ cup unsalted butter (1 stick)
- 1 cup JIF creamy peanut butter
- 3 eggs
- ½ tablespoon vanilla extract
- 4 cups quick-cooking oats
- ½ cup all-purpose flour or whole-wheat pastry flour
- 2 teaspoons baking soda
- 1 - 1 ½ cups M&M’s
- 1 cup chocolate chips, semi-sweet (milk chocolate is good too)
- Preheat oven 350 degrees. In a mixer, blend sugars and butter until creamy. Add in the peanut butter and beat until creamy. Add the eggs and vanilla and beat until combined.
- Slowly add the oats, flour, baking soda until mixed.
- Add in the M&M’s and chocolate chips. I always add more than my recipe says, but I like them loaded.
- Scoops balls of dough on greased cookie sheets and bake 9-11 minutes, rotating halfway through. When they are still doughy in the middle, take them out and reshape them if they are not uniform circles. Then add a few more m&m’s to the tops and bake for a few more minutes.
- Take the cookies out to cool when the edges are just turning golden brown and let them set on the sheet as they cool.
Package them up and give them to friends and family. Add the recipe to share the wealth.
The dough freezes wonderfully. As well as the baked cookies. You can freeze them up to 3 months and they will still taste great.
You can bet this will be a cookie I will be making until the end of time.