This is a small batch version of one of my all-time favorites — Monster Cookies. If you’ve not familiar with them, they are large peanut butter oatmeal cookies packed with candy, peanut butter chips and M&Ms candy. Monster Cookies usually do not call for flour, but this recipe does happen to have a couple of tablespoons. When baked, the cookies are fairly crunchy around the edges, but chewy in the center.
Aside from how good they are, Monster Cookies are fun because you can give them a theme using different colored M&Ms. For instance, I used Halloween colored M&Ms for this batch. You can do Christmas Monsters, School Colors Monsters, Cinco de Mayo Monsters….whatever.
- 1 large egg, room temperature
- 1/3 cup brown sugar, packed (70 grams)
- 1/3 cup granulated sugar (70 grams)
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda plus a tiny pinch
- 1/4 very slightly rounded teaspoon salt
- 2 1/2 tablespoons unsalted butter, softened (not quite melted) (35 grams)
- 1/2 cup creamy peanut butter (128 grams)
- 1 1/2 cups quick cooking oats
- 2 tablespoons white or whole wheat flour (don’t pack)
- 1/3 cup chocolate chips
- 1/2 cup Halloween colored M&Ms
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a mixing bowl, beat the egg, both sugars, vanilla, baking soda and salt. Stir in softened butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes.
- Using a 1/4 cup measure, scoop up dough and shape into balls. Press the balls slightly to form discs and place 4 to a cookie sheet. Bake one sheet at a time for 12 minutes. Cool on cookie sheet for 2 minutes, them move to a rack to cool.