I am almost certain God created chocolate, peanut butter and oatmeal for the sole purpose of combining them to make a monster cookie…they are that good. I am not sure of their origin but I assume they came up with the name based on the volume of this recipe and the size of the baked cookie. Believe it or not the recipe below is a half batch!
The original recipe called for only chocolate chips but I prefer to add 1/2 chocolate and 1/2 butterscotch chips. I love the taste of butterscotch with peanut butter. Enjoy!
Monster Cookies Mise en Place
Mise en place
1 lbs. brown sugar
2 c. white sugar
2 t. vanilla
1 1/2 t. light karo syrup
1 T. + 1 t. baking soda
1 t. salt
8 oz. (2 sticks) unsalted butter, softened
1 1/2 lbs. creamy peanut butter
9 c. quick oats
4 oz. chocolate chips
4 oz. butterscotch chips
8 oz. m&m’s
- Preheat the ovent to 350 degrees F.
- cream the butter, sugars and karo syrup
- Add the peanut butter, baking soda and salt, and mix well
- add the vanilla and eggs (2 at a time, mixing in between each)
- At this point, depending on the size of your mixer & bowl, you may need to switch to “by hand” mixing
- Add the oats, m&m and chocolate/butterscotch chips and mix until combined.
- Scoop the batter on to a cookie sheet using an ice cream scoop
- Bake until done, roughly 18 minutes although it all depends on your oven and how done you like your cookies. I prefer them a little underdone and chewy :)
Note: if you don’t want to bake them off all at once the dough freezes very well. Scoop the cookie dough into a zip loc bag and freeze until you are ready to bake. I am not responsible for late-night trips to the freezer to sneak just a little dough. The baked cookies also freeze well.
A cute spin on the Monster Cookie for Valentine’s Day…