Ingredients (~20 cookies)
- 1 cup (2 sticks) unsalted butter, cold but pliable
- 1 cup smooth peanut butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 cup quick-cooking oats
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups mini M&Ms
Preparing and Cooking the Cookie Dough
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Start off by whisking together the all-purpose flour, baking powder, baking soda, and salt together in a mixing bowl.
Using the bowl of a stand mixer, beat the cold butter until it is pliable.
Next you will want to take both brown sugar and granulated sugar and add it to your butter and mix at medium speed until you have a paste.
Be careful not to over cream the sugars with the butter as you will want to keep the butter cool.
Next, add the eggs and vanilla extract into the sugar/butter mixture, scraping down the sides as you mix in the ingredients until combined.
Follow that with the peanut butter and blend until well combined.
Next lower the mixer to low speed and add your dry ingredients to the wet mixture in 3-4 additions, mixing only until just blended.
Next you will want to mix in the quick oats, chocolate chips, and M&Ms until well distributed in the cookie dough on low speed.
Getting the Cookie Scoop Ready to Bake
Now you will want to use a large cookie scoop (3 tablespoons or #24) and portion out your cookie dough balls about 2 inches apart on the prepared baking sheet.
You can immediately place them in the oven to bake.
Bake for approximately 13-15 minutes, until the edges have turned a nice golden brown and the centre looks matte.
If baking from frozen add a few extra minutes to your baking time.
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a rack to cool all the way down.
Monster Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, cold but pliable
- 1 cup smooth peanut butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 cup quick-cooking oats
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups mini M&Ms
Instructions
- Beat cold butter until pliable, then mix with both sugars until paste forms.
- Add eggs, vanilla, and peanut butter, mix until smooth.
- Whisk together flour, baking soda, baking powder, and salt in separate bowl.
- Add dry ingredients to wet mixture in several additions, mixing until just combined.
- Stir in oats, chocolate chips, and M&Ms until evenly distributed.
- Scoop 3-tablespoon portions onto parchment-lined baking sheet, spacing 2 inches apart.
- Bake at 350°F for 13-15 minutes until edges are golden and centers are matte.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
