My Favorite Monster Cookies
Monster cookies made the news this week, but they weren’t called Monster Cookies. They were called Ann Romney’s Oatmeal Peanut Butter M&M Cookies and were one of the contenders in Family Circle’s ever popular Presidential Cookie Bake-Off. Competition was stiff and in the end, Michelle Obama’s version of chocolate chip cookies won, but Monster Cookies are still in a winner in my book.
Monster Cookies are giant peanut butter cookies with oatmeal, M&Ms and chocolate chips. They can be made with or without flour and can be chewy , crunchy or a little of both. Another nice thing about Monster cookies is they can be made in one bowl and do not require an electric mixer. They are one of the most relaxing cookies to bake, and if I lived in a country that had a quota on how many cookie recipes a person could own, Monster Cookies 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 so I made their family a large batch of Monster Cookies.
Unlike Ann Romney’s flourless monster cookies, 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 competition.
- 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.