One thing I have always loved to do is make cookies. Even when I am on one of my “health kicks,” like my boyfriend likes to call it, I still like baking cookies. It’s a cruel and unusual punishment I inflict on myself, but hey, my family likes it (and I may sneak a bite here and there).
A long-time favorite cookie of mine has always been Monster Cookies. With the peanut butter, chocolate chips, M&M’s, and oats, there really isn’t anything else you could ask for in a perfect cookie. Since I know that my family will eat them up in no time, I love making these. Nothing grinds my gears more than baking something delicious, and watching it sit on the counter until it dries up and has to get thrown away. Such a waste.
So anyways, I always like to add my own little “twists” to classic recipes, whether it be leaving out an ingredient, or adding some in. For these, I just like to use mini M&M’s and chocolate chunks instead of the standard M&M’s and chocolate chips. I also add in peanut butter chips because my two boys at home seem to love them. Other than that, everything is pretty normal and they taste just like the amazing monster cookies everyone knows (and loves).
Here’s the recipe- It made about 2.5 dozen cookies for me.
- 1 stick of butter, softened
- 1 cup of brown sugar
- 1/2 cup of chunky peanut butter (or creamy, your choice)
- 1 egg
- 2 tsp of vanilla
- 3/4 cup of flour
- 1 tsp of baking soda
- 1/4 tsp of baking powder
- 1/4 tsp of salt
- 1 1/2 cups of oats (I used old fashioned)
- 1 cup of Mini M&M’s
- 1 cup of chocolate chunks
- 1 cup of peanut butter chips
- Preheat your oven to 350 degrees
- Mix together your softened butter, brown sugar, and peanut butter. Beat until it’s creamy.
- Add in your egg and vanilla.
- In a different bowl, add in your flour, baking soda, baking powder, and salt. Mix evenly.
- Slowly mix your dry ingredients in with your wet ingredients, and mix thoroughly.
- Stir in your M&M’s, chocolate chips, and peanut butter chips. Fold them in until mixed evenly throughout.
- Form into 1 1/2 inch balls onto cookie sheets and bake for 11-12 minutes, or until slightly golden. Make sure not to bake them for too long, or they will get hard.
- Let them cool for a few minutes before transferring them to aluminum foil or rack.