Monster Cookies
I could not eat another piece of candy if you shoved it in my mouth. Seriously. Don't do it. I might spit it back up on your shoes. That would be really awkward if I don't know you.... and probably a little hurtful if I did... and just plain gross no matter what our relationship.
I tingled all day long. Extreme tingling from my head to my toes...
Cookies? I can still so totally eat a cookie. Let's take some leftover Halloween candy and hide it in cookies. It's kind of like that whole steaming, pureeing and hiding veggies in food so kids don't know. I bet Jessica Seinfeld will be calling me soon for my secrets on hiding candy in everyday foods.
These cookies are packed with a lot of really great stuff. A whole jar of creamy peanut butter, a ton of oats and a nice mix of chocolate. These are so oaty, some might call them a breakfast cookie. And by some I mean that we served them as a little dessert for breakfast when Mr. Hungry's brother was in town this weekend. Yep, a monster cookie with a cup of coffee is a pretty sweet combo.Starting the day with a cookie and a cup of coffee is good for the soul.
A shout out to my mother in law, Suzan who has been making these for ages. Without you, I would not know the wonderfulness of a monster cookie.
And here are a few extra ideas for hiding more candy...Got extra Reeses? You totally need to make these. Pure goodness.
Got extra Snickers? This couldn't be easier.
Got all kinds of chocolate candy? Mix it all up in these brownies. I have yet to find a way to hurt these.
Monster Cookies
Recipe Notes
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 18-ounce jar creamy peanut butter
1 stick unsalted butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
2 teaspoons baking soda
5 cups quick-cooking oatmeal (not instant)
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 18-ounce jar creamy peanut butter
1 stick unsalted butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
2 teaspoons baking soda
5 cups quick-cooking oatmeal (not instant)
Step by Step
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
To Freeze: Drop tablespoons of cookie dough onto a parchment paper covered baking sheet, not allowing the dough to touch. Freeze for an hour or until solid. Store frozen balls of cookie dough in a resealable plastic bag. Bake from frozen and simply add a few extra minutes to cooking time when ready to make.
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