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. 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).
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.
Monster Cookies Nutrition Notes:
Monster cookies are no health food. Sure, they are higher in fiber than other cookies because they are made with oats, but they're still high in fat and calories. Make sure to use gluten free oats if you need them to be gluten free.
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- ½ 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 Stick (8 Tablespoons) unsalted butter, softened
- ½ cup M&M's
- ½ cup chocolate chips
- 2 teaspoons baking powder
- 4 ½ 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.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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