Bird Bakery Monster Cookies Copy Cat
Monster Cookies are big peanut butter oatmeal cookies filled with M&Ms and chocolate chips. They are gluten-free.
Servings 16
Ingredients
- 1 stick unsalted or salted butter softened (114 grams)**
- 1 cup brown sugar 200 grams, use half dark and half light
- 1 cup fine sugar 200 grams
- 3 eggs
- ¾ teaspoon vanilla extract
- ¾ teaspoon light Karo syrup
- 1 ¼ cups chunky peanut butter 320 grams
- 2 teaspoons baking soda
- ½ teaspoon of salt IF YOU USED UNSALTED BUTTER
- 2 ¼ cups quick-cooking rolled oats 220 grams
- 2 ¼ cups old-fashioned oats 220 grams
- ¾ cup semisweet chocolate chips 114 grams (feel free to add more!)
- ¾ cup regular M&Ms
- ¾ cup peanut M&Ms
Instructions
- Preheat oven to 350 degrees F. Have one or two large rimmed baking sheets lined with parchment paper.
- With an electric mixer, beat the butter and all sugars until blended. Add eggs one at a time and beat on medium until pale and fluffy. Add vanilla, corn syrup and peanut butter and mix until smooth.
- Beat in the baking soda, then beat in the salt ONLY if you used unsalted butter.
- Add oats one cup at a time, mixing well. Stir in the chocolate chips and M&Ms mixing until completely incorporated.
- Using a heaping ⅓ cup measure or a more level ½ cup, scoop out large chunks of dough. Each should weigh around 4 ½ oz. Shape into firm balls and press tops to make mounds.
- Arrange about 5 to a baking sheet and bake one sheet at a time for 15 minutes. Scoop onto baking sheet using a serving spoon or small ice cream scoop. Bake at 350 degrees for 15 minutes. Enjoy!
