Life is starting to return to it's normal routine.
All the candy and cookies and every other glorious treat that we eat are officially out of the house (and in our bellies) as we all prep to keep those "get fit" New Year's Resolutions.
But then if you are like me, you realize you have that one lingering bag of Christmas colored candy that just has to be used.
For me that candy was a bag of red and green M&M's.
They simply must not be wasted!
And besides - my husband and daughter were both sick with the stomach flu on Christmas Eve and still not the best on Christmas day, so we didn't get to make all the goodies we had planned on.
HUGE SAD FACE FOR ME!
These are the cookies we were going to bake up fresh on Christmas Eve to leave our for Santa.
I mean, Santa would totally want to eat cookies with Christmas colored chocolate candies in them, right?
However, my daughter's tummy unfortunately felt strongly against fresh baked peanut buttery cookies jam-packed with chocolate chips, M&M's and oats.
So I made these the following week to an eagerly awaiting tummy.
I know you are probably worried that Santa didn't get any treats from our house, but don't worry! Even though I wasn't able to get to the grocery store that day I scrounged around and found him a nice can of Coca-Cola (I mean, he's on the can so he obviously loves the drink), a nice round orange, some Peanut Butter Bon Bons and a little bit of Toffee that I had already prepared before illness struck our house.
I know that typically Monster Cookies don't include flour in the recipe. But whenever I make them sans flour, they always come dry or crumbly or just hard.
I don't know what my problem is!
That's why I came up with this version. They stay soft (under-cook them just a smidge), they are a bit chewy and still have great flavor.
I scoop out the dough using a 1/4 cup measuring cup and split that amount into two balls. Then I typically get about 36 cookies. Otherwise keep them larger to get 18 jumbo cookies.
Monster Cookies
by
Prep Time: 10 min
Cook Time: 8 min
Ingredients (18-36 cookies)
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup flour
- 1 cup old-fashioned oats (or quick if you prefer)
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup M&M candies + extra for tops of cookies
- 1/4 cup mini chocolate chips
- 1/4 cup butterscotch chips (optional - use peanut butter chips or more chocolate chips if desired)
Instructions
Preheat oven to 350.
Cream together the butter and peanut butter in a stand mixer.
Add the sugar and continue to beat until it becomes fluffy - about 2 minutes.
Add the egg and vanilla and mix until incorporated.
In a separate bowl, combine together the flour, oats, cornstarch, baking powder, and baking soda.
Add the dry ingredients to the creamed mixture until combined.
Stir in the chocolate chips, butterscotch chips, and M&M's by hand.
Roll the dough into balls about 1 inch round.
Or, use 1/4 measuring cup to make jumbo cookies - halve that to make two smaller cookies.
Place on ungreased baking sheets and lightly press 3-4 M&M candies into the top of each cookie.
Bake for 8-9 minutes, or until edges are browned and middle still looks soft.
Let rest on cookie sheet for 3-5 minutes, or until they can be removed without breaking to a cooling rack.
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