FRANKENSTEIN RECIPE RECIPES

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MONSTER COOKIES RECIPE (SOFT & CHEWY) | KITCHN



Monster Cookies Recipe (Soft & Chewy) | Kitchn image

Chock-full of peanut butter, oats, and M&Ms, these soft cookies are a sweet crave-worthy treat.

Provided by Christine Gallary

Categories     Dessert    Snack    Cookie    Baked good    Afternoon tea

Total Time 2040S

Prep Time 1200S

Cook Time 840S

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
1 large egg
1 1/4 cups quick rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2/3 cup smooth or chunky peanut butter
1 teaspoon vanilla extract
3/4 cup M&M candies, from 3 (1.69-ounce) bags
1/2 cup semisweet or bittersweet chocolate chips

Steps:

  • Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg and 2/3 cup peanut butter (if refrigerated) on the counter. Let all three sit at room temperature until the butter is softened.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Place 1 1/4 cups quick oats, 1 cup all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt in a medium bowl and stir until combined.
  • Add 1/2 cup granulated sugar and 1/2 cup packed light brown sugar to the bowl of butter. Beat with the paddle attachment, starting on low speed and gradually increasing to medium speed, until lightened in color and fluffy, about 2 minutes total. Add the egg, 2/3 cup peanut butter, and 1 teaspoon vanilla extract, and beat on medium speed until combined, about 30 seconds.
  • Add the flour mixture and beat on the lowest speed until just combined, about 15 seconds. Add 3/4 cup M&Ms and 1/2 cup semisweet or bittersweet chocolate chips, and stir by hand just until well-distributed.
  • Scoop the dough out into 24 (scant 2-tablespoon) portions. Place 12 on each baking sheet, spacing them evenly apart.
  • Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges are set and starting to brown, 7 to 8 minutes more. Let the cookies cool on the baking sheet at least 10 minutes to firm up before serving.

Nutrition Facts : SaturatedFatContent 4.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.0 g, SugarContent 15.6 g, ServingSize Serves 24, ProteinContent 3.4 g, FatContent 10.5 g, Calories 197 cal, SodiumContent 99.0 mg, FiberContent 1.3 g, CholesterolContent 0 mg

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