The recipe for Monster Cookies came into our family from Jessie, college buddy and BFF of our daughter, Hilary. She didn’t use a specific recipe, just grabbed one off the Internet, so that’s I what I did. Here it is, adjusted a bit for my taste. I don’t really care for peanut butter cookies but these are good.
Adapted from Paula Deen
1¼ cups packed light brown sugar
1 cup granulated sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
12 ounces creamy peanut butter
½ cup butter, softened
½ cup M&Ms
½ cup chocolate chips
¼ cup raisins, optional
4½ cups oatmeal
1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
2. In bowl of a stand mixer, combine eggs and sugars. Mix well.
3. Add salt, baking soda, vanilla, peanut butter, and butter. Mix well.
4. Stir in M&Ms, chocolate chips, raisins and oatmeal.
5. Drop 2-tablespoon balls of dough onto prepared cookie sheets. Flatten them a little with your fingers.
6. Bake 14-16 minutes. Let stand about 3 minutes before transferring to wire racks to cool. *See notes.
Original recipe called for 8-10 minutes. I found them to have a much better chew and hold together better when cooked long enough that the bottoms started to brown. This is one of those rare cookies that doesn’t seem to suffer much if they are cooked longer.