Today I bring you another recipe redo. I first posted my recipe for Monster Cookies way back when I was first starting my blog. In fact, it was exactly the third recipe I ever posted (go ahead, check it out). Back when I had no idea what I was doing, and still using my old point and shoot camera to take my photos (not that there is anything wrong with point and shoots, but mine in particular was really terrible). Sometimes I look way back at my archives and cringe. My photos were not good. Not that I’m an expert now by any means, but I have come a long way. But I’m not going to replace those old posts – I think it’s important to keep them there as a reminder that we always keep learning and growing.
I do this sometimes with other food bloggers I follow. I totally admire them now, and have learned a lot from reading their blogs and looking at their photos. I’m also reassured that they were just starting out as newbie photographers at one time too, and their archives show it. So please food bloggers, keep those embarrassing old photos there! I like seeing them, and trust me, I’m not laughing. After you’re done looking at all my old, embarrassing photos, definitely make these monster cookies. They are truly one of my family’s favorites. I make them most often for hiking or camping trips or picnics. They disappear very quickly. You can even make them for friends or family that follow a gluten free diet, as they are made with only oats – no flour at all.
This is one time when I will recommend using a more processed ingredient. The peanut butter you use in these cookies should be the smooth, processed type (think Kraft, JIF or Skippy). While I love the natural kind that is nothing but peanuts, it won’t give you a good result in these monster cookies.
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 12 ounces smooth peanut butter use the processed kind that doesn't separate - you will get better results than with natural peanut butter
- 1 Tablespoons stick unsalted butter softened, 8
- 1/2 cup M&M's
- 1/2 cup chocolate chips
- 2 teaspoons baking powder
- 4 1/2 cups rolled oats NOT instant or steel cut oats
Heat oven to 350°F and line cookie sheets with parchment paper.
Mix eggs and brown and white sugars in a large bowl. Add the salt, vanilla, peanut butter and butter and mix well.
Add the chocolate chips, M&M's, baking powder and oats and stir until combined.
Drop roughly 2 Tablespoon scoops of dough onto the prepared cookie sheets.
Bake 8-10 minutes. Cookies will still be soft and appear undercooked. Do not overcook. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature, or freeze.