You may be saying: "Are you kidding? ANOTHER cookie recipe?" Yes, another cookie recipe is coming at you. Now, before you think you've seen enough of those stick with me for a little bit. These cookies are chock full of all kinds of yummy ingredients. You really don't want to miss a cookie that might just hit the spot at some point, right?
I am sure there are dozens of different versions of Monster Cookies out there. This is just one, and you can put in whatever add-ins suit your tastes. These cookies are actually supposed to be 3 inches wide, I opted to make them about half that size so that they wouldn't be too overwhelming.
I found this recipe in Southern Living All-Time Favorite Cookie Recipes (Southern Living), the same place where I found the Orange-Chocolate Chip Cookies. This cookbook has quite a variety of cookies to choose from based on your mood. The Monster Cookies appealed to me because they have oatmeal and peanut butter in them, so there's some fiber and protein to make them slightly healthier.
My Oldest gobbled his right up, while My Youngest wouldn't touch even one bite. As I have mentioned before, he's a more traditional Chocolate Chip cookie lover. One day, I'll find a way to lure him into trying something different.
These cookies are very thick and hearty. I found that even though I made them smaller than called for that just half a cookie was more than enough for me. I think next time I may make them as mini cookies so that they are bite-size, which should be a nice satisfying serving.
I apologize for the photo not being as sharp as it should be. I didn't have access to my lights since I was photographing the cookies while my husband had his poker buddies over. But, you can get the idea of what they look like anyway.
Source: Southern Living All-Time Favorite Cookies
1/2 cup butter, softened
1 cup sugar
1 cup plus 2 tablespoons firmly packed dark brown sugar
3 large eggs
2 cups creamy peanut butter
3/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats, uncooked
2 teaspoons baking soda
1 cup M&Ms
6 oz. semisweet chocolate chips
Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, and beat well. Add eggs and next 3 ingredients; beat well. Add oats, baking soda and salt; stir in M&Ms and chocolate chips. The dough will be stiff at this point.
Pack dough into 1/4-cup measure (I used about 1/8 cup and they were still huge). Drop dough 4 inches apart onto parchment lined baking sheets (the cookies do not spread, so you can place them closer). Flatten each cookie slightly with your fingertips.
Bake at 350 degrees for 12-15 minutes, the centers of the cookies will still be soft. Allow to cool for a few minutes on the baking sheets, then transfer to wire racks.
Yield: 2 1/2 dozen
Still hungry for more cookies? Then, your my kind of reader! Check out these recipes:
The Peanut Butter Fancies at Stephanie's Kitchen will make your mouth water, and they are pretty, too!
The Caramel Cinnamin Crunch Cookies at Culinary in the Country look just like cinnamin rolls - Yum!
The Chocolate Chip Cookie Cups at Picky Palate are so adorable, you'll want to make them right away!