Monster Cookies

These Monster Cookies come from Emily’s Blog (Visions of Sugar Plum)

Verdict:  the Monster Cookies didnt live up to my expectations.  The batter itself pretty much rocked my socks off so I thought they were going to taste amazing when they came out of the oven but instead they were just okay.  But only because they were too hard…I am thinking that I most definitely over baked them because there was one batch that was really soft even the next day and they were delicious.  Unfortunately that only amounted to about 10 cookies.  Next time I make these, I’ll be more careful with the baking time. Our school oven also pretty much stinks so I am sure that didnt help much either.  Or maybe ill just make the batter and eat that straight up out of the bowl. Either option sounds good to me.  I will 100% make these again…and I WONT over-bake them next time!

Monster Cookies

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 cups quick-cooking oats
  • 1 cup unsalted butter, softened
  • 2 cups creamy peanut butter
  • 2 cups granulated sugar
  • 2 cups firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup
  • 4 large eggs
  • 2 cups semisweet or dark chocolate chips
  • 2 cups M&M’s

Directions
Preheat oven to 350 degrees F. Butter cookie sheets.

In a large mixing bowl, sift together flour, baking soda and salt. Whisk in oats until combined.

In a VERY large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, granulated sugar and brown sugar, until creamy, about 2-3 minutes. Beat in vanilla, corn syrup and eggs, until well combined, about 2 minutes. Beat in flour-oat mixture until combined. Beat in chocolate chips and M&M’s until well combined.

At this point, I chilled my dough, but I don’t think it was necessary. I probably chilled it for 20 minutes in the freezer.

Measure out dough into equal, round balls, and place on prepared sheet pan, spacing fairly far apart (they spread quite a bit). Flatten balls using the palms of your hand, or the bottom of a drinking glass. Use 1/4 cup measure for big cookies. Bake at 350 degrees F, for 12-15 minutes, or until golden brown and set. Cool for 3 minutes before transferring to wire racks to cool.