Monster Cookies

Monster cookie dough was a staple of my diet in high school.  I would make a batch every couple weeks and it would never actually make its way into cookie form.  It just lived in an ice cream bucket in the refrigerator where I would spoon it out for a few days before my Mom threw it away out of disgust…

Is that gross?

I don’t think so…

I miss high school and college where you can eat cookie dough, cereal and popcorn every day without feeling any guilt.  I try it sometimes as an adult but always feel the vegetable drawer glaring at me with shame…

Since this weekend was the weekend after Thanksgiving I felt no guilt making a giant batch of cookies (which I actually baked!) and eating half the dough.  They were just as delicious as I remember.  In fact, they were even better this time because I added chopped up Oreos.

I hope you had a wonderful Thanksgiving and I wish you luck as the upcoming holiday season bears down upon us all!  Eat dessert,  smile at the awful lady who cut you in line at the noodle shop, let the really slow pedestrian cross the street and lastly, shop online when possible.  As my sister-in-law so wisely put it, “keep it simple” in the month of December.  Goodbye, November, where did you go so quickly?   Hopefully goodbye facial hair above Mikey’s lip…and hello, December.  Let’s not forget the REAL reason we celebrate this wonderful month!


I love taking pictures of candy, so I apologize for the ramble of somewhat similar pictures below. I just couldn’t make up my mind.

Recipe: Monster Cookies

Ingredients:

1 Cup Brown Sugar

1 Cup Granulated Sugar

1 1/4 Cups Chunky Peanut butter (or creamy)

1 Stick Butter, softened

3 Large Eggs

1 Tablespoon Vanilla Extract

2 Teaspoons Baking Soda

1 Cup M&M’s (OR Reese’s Pieces)

1 Cup Semi-Sweet Chocolate Chips

1 1/2 Cups Oreo’s, Chopped (OR: 1 Cup Butterscotch chips/any flavor chips you like)

4 Cups Quick Cooking Oats.

Directions:

Preheat oven to 350 degrees.

In the bowl of an electric mixer, cream together sugars and butter until creamy.  Add peanut butter and beat together until smooth.

Add eggs one at a time, mixing well and scraping down sides of the bowl with each addition.

Add vanilla and baking soda and mix until just combined, then add oats, one cup at a time mixing until oats are coated and incorporated.

Stir in M&M’s and chocolate chips until coated and finish off by stirring in Oreo pieces.

Spoon a large ball (1 1/2-2 Tablespoon) of dough onto a cookie sheet and bake for about 8-12 minutes, removing when edges brown or cookies are just about to brown.  I take mine out early because I like them to be a bit chewy.  I just leave them on the pan to cool and then transfer them to a cooling rack where they will finish cooling.

NOTES: You can use more or less peanut butter depending on how much peanut butter taste you like.  I would just add a tablespoon more of butter or less oats. It is not a typo, there is NO flour used in this recipe!
I usually do either M&M’s or Reeses Pieces with chocolate chips and butterscotch chips.  I added the Oreo’s to mix it up a bit but will stick with the butterscotch in the future.

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