Monster cookies made the news this week, only they weren’t called Monsters. They were Ann Romney’s Oatmeal Peanut Butter M&M Cookies, one of the contenders in Family Circle’s ever popular Presidential Cookie Bake-Off. You can read more about that here and take a look at the competition, but for now I’m going to tell you what I know about Monsters.
Monsters are giant peanut butter and oatmeal cookies with candy and/or chocolate chips. Sometimes they have flour and sometimes they don’t. They may be chewy, crunchy, or a little of both, and can be made in one bowl with just a mixing spoon — no electric mixer required. In my opinion they are one of the most relaxing cookies to bake, and if I lived in some country that had a quota on how many cookie recipes a person could own, Monsters would be among my select few. They have everything!
This recipe is adapted from one of the best cookie books in the world, The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (King Arthur Flour Cookbooks). I usually scale it down and make small batch monster cookies, but a neighbor just brought home a new baby (hers) and will probably have lots of people coming and going. A plate of Monster Cookies would probably be welcome at their home this week, but I’ll find out. Maybe they won’t answer the door. Anyway, I made Monsters.
Unlike Ann Romney’s Monsters, this version uses some flour. For the chips, I used white, butterscotch and chocolate (because I happened to have them all), but you can use whatever type you want. The candy coated chocolates are Mini M&Ms which are super cute and which I was lucky to find at the grocery store. Feel free to use regular M&Ms.
And if you’d rather make Ann Romney’s, check out Katrina’s blog today. She made the ones featured in the magazine and on the Facebook page.
- 3 large eggs
- 1 cup regular or organic granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon corn syrup or maple syrup
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups peanut butter (14 ounces)
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup (2.25 ounces) regular or organic all-purpose flour
- 4 1/2 cups old-fashioned rolled oats
- 1/2 cup dark chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup white chips
- 1/2 cup mini candy coated chocolates (M&Ms)
- Preheat the oven to 350 degrees F now, or wait and do it a little later in the process. The dough will need to sit for 30 minutes. Have ready two or three greased or nonstick foil lined baking sheets.
- In a large mixing bowl, stir together the eggs, both types of sugar, baking soda, salt, maple syrup and vanilla. Stir in the peanut butter and melted butter. When mixed, add flour and stir until blended. Lastly, stir in the oats, all the different chips and the candies.
- Let the dough sit for 30 minutes so that the oats can absorb some moisture. At this point, you might also want to preheat the oven.
- Using a quarter cup measure, scoop up dough and arrange mounds about 4 inches apart on the sheets. Press the tops down slightly to flatten somewhat (you want even mounds rather than spheres). Bake at 350 degrees F for 12 to 15 minutes or until cookies appear set and lightly browned around the edges. Let cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool.