Monster Cookies








First off, after uploading these photos, I realized from my google reader that one of the most famous bloggers had just posted a recipe on these insane cookies herself! Our recipes are different, however, so of course I can only recommend trying both and going from there.

A friend of ours made these as a treat to herself after meeting a goal of running a half marathon. Am I sure glad she accomplished it and was willing to share her reward :) So naturally, I had to ask where she got the recipe since I literally ate 5 of them that night.

Plain M&M’s taste the best in cookies, by far. They have just a little extra bite on the shell with a slight burnt taste that is barely traceable to the tongue. It probably helps that the cookies burst with color as well.  I’ve learned to love plain M&M’s lately, which hasn’t always been the case. Peanut or peanut butter always seemed the go-to, but now give me plain and I’ll be just as content. Do you ever eat plain peanuts and plain M&M’s as a makeshift peanut version? Yep, totally works. Actually, it’s even better if you use salted peanuts!

Back to the cookies…. The depth of flavor in these babies is astounding. Customize away with whatever you have lying around- add some raisins, dried cranberries, nuts of some sort, pb chips, etc etc. Make these your monster.










Monster Cookies, adapted from Paula Deen on Food Network

1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup plain M & M’s
1/2 cup semi-sweet chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Heat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M’s , chocolate chips, baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. Store in large resealable plastic bags.