Monster Cookies
Ingredients:
1 1/2 cups creamy or chunky peanut butter (I use Peter Pan creamy)
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies
Directions:
1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking. *If you'd prefer to make giant cookies, scoop 1/4 cup of dough for each cookie. (I use an ice cream scoop for my giant cookies)
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on
cookie sheets until cookies are set. Transfer to wire racks; cool
completely before storing in an airtight container. For the Giant cookies bake for 18
to 20 minute
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