Monsters
Oatmeal peanut butter cookies with M&Ms or "Monsters"
Servings 24
Cost 5
Ingredients
- 3 large eggs
- 1 cup regular or organic granulated sugar (200 grams)
- 1 cup packed light brown sugar (220 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon corn syrup or maple syrup (6 grams)
- 1 ½ teaspoon vanilla extract
- 1 ½ cups peanut butter (mainstream sweetened type)** (390 grams)
- ½ cup unsalted butter, melted and cooled (114 grams)
- ½ cup all-purpose flour (63 grams)
- 4 ½ cups old-fashioned rolled oats (360 grams)
- ½ cup dark chocolate chips
- ½ cup butterscotch or peanut butter chips
- ½ cup white chips
- ½ cup mini candy coated chocolates M&Ms
Instructions
- Preheat the oven to 350 degrees F or wait and do it a little later in the process. The dough will need to sit for 30 minutes. Have ready two or three parchment lined baking sheets.
- In a large mixing bowl, beat together the eggs, both types of sugar, baking soda, salt, syrup and vanilla. Stir in the peanut butter and melted butter. When mixed, add flour and stir until blended. Lastly, stir in the oats, all the different chips and the candies.
- Let the dough sit for 30 minutes so that the oats can absorb some moisture. At this point, you might also want to preheat the oven.
- Using a quarter cup measure, scoop up dough and arrange mounds about 4 inches apart on the sheets. Press the tops down slightly to flatten somewhat (you want even mounds rather than spheres).
- Bake at 350 degrees F for 12 to 15 minutes or until cookies appear set and lightly browned around the edges. Let cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool.
Notes
The recipe is supposed to make 26 cookies, but I usually get 22-24. For the peanut butter, it's best to use a sweetened kind like Jif or Skippy. Using unsweetened peanut butter makes the cookies a little too chewy.