Monster Cookies are great any time of the year, but these thick, chewy cookies seem especially tasty on a cold autumn day…especially when they’re warm from the oven! They’re really yummy and have lots of oatmeal in them, along with peanut butter and raisins. So that makes these cookies kind of healthy, right? 🙂
These cookies also have some M&M’s and chocolate chips mixed into the batter…I used dark chocolate chips, but you could use semi-sweet chips, too. The recipe I came up with is a combination of different recipes that I looked up on the web…there are so many variations of this cookie, but I really like the way this recipe turned out!
MONSTER COOKIES by NancyC
Makes about 30 large cookies
- 3 eggs
- 1 1/4 cups packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chunky peanut butter
- 1/2 cup (1 stick) butter, softened
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oats
- 1/2 cup flour
- 1 1/2 cups M&M’s® milk chocolate candies
- 1 1/2 cups semi-sweet or dark chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
- 1/2 cup raisins
Preheat oven to 350˚F. Line cookie sheets with parchment paper.
In a large mixing bowl, mix eggs and brown sugar, blending well. Add the salt, vanilla extract, peanut butter, and softened butter; blend all ingredients well. Add in baking soda, oats, and flour, mixing well. Then fold in M&M’s®, chocolate chips, and raisins, stirring to distribute evenly in batter.
Drop the cookie dough by 1/4 cupfuls onto the lined baking sheets and bake for about 13 minutes, or until cookies are lightly browned…be careful not to overbake! Let cookies cool for a few minutes on the sheet, then remove to a wire rack to cool completely.
You can store these cookies at room temperature in resealable plastic bags or other airtight containers. You can freeze some, too, if you want to save some for later!
Recipe from NancyC | nancy-c.com
Have you made Monster Cookies before? What other kinds of cookies do you like to make in the fall?