Soft-Baked Monster Cookies

If I were on Sesame Street, I would totally be Cookie Monster.  Cookies are THE BEST!  These Monster Cookies are delightfully soft, peanut buttery, and chocolate-filled.  They were the perfect cookie to fill my new cookie jar!  Josh has informed me that now that we own a cookie jar we must always have cookies.  So if anybody knows a good cookie fairy, send her my way…

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Soft-Baked Monster Cookies              Printer-Friendly Recipe

From: Sally’s Baking Addiction
Makes 2 1/2 dozen cookies

Ingredients

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour (add 1/4 teaspoon salt to this if you used unsalted butter)
1/2 cup quick oats (not instant or whole-rolled oats)
3/4 cup M&Ms (any size or variety, I used Plain, Peanut Butter, & Peanut)
1/2 cup semi-sweet chocolate chips

Directions

Prepare a cookie sheet with parchment paper or a baking mat.  Preheat the oven to 350 degrees.

Cream together the butter and sugars in a large mixing bowl with a paddle attachment for about 3 minutes.  Add the peanut butter and mix, then add the egg and mix, and lastly add the vanilla and mix.  If needed, scrape down the sides of the bowl in between each addition.  Now slowly add the baking soda and flour.  Mix until just combined.  Fold in the oatmeal, M&M’s, and chocolate chips.

Take the cookie dough and roll into balls, about 2 Tablespoons each in size.  If the dough is too soft, stick it in the fridge for 30  minutes to harden.  Place the dough balls on your prepared baking sheet.  If desired, press more M&M’s on the top of the cookies for a pretty look.  Bake for 9 minutes (10 if necessary) and remove from the oven.  The cookies will be light in color and may look like they aren’t baked all the way, but they are.  For a flatter cookie, lightly press down on the cookies to help them expand.  Let the cookies cool on the hot cookie sheet for 10 minutes and then transfer to a wire rack to cool completely and firm up.  The cookies will keep in a container for 1 week (or freeze them).  Enjoy!

Add the butter and sugars to a large mixing bowl & cream together.

Add the butter and sugars to a large mixing bowl & cream together.

Add the peanut butter.

Add the peanut butter.

Then add the eggs.

Then add the eggs.

Now it's time for the vanilla.

Now it’s time for the vanilla.

Slowly mix in the baking soda

Slowly mix in the baking soda

and the flour.

and the flour.

Go for a mix of M&M's, I used a bag each of Peanut, Peanut Butter, and Original.

Go for a mix of M&M’s, I used a bag each of Peanut, Peanut Butter, and Plain.

Fold in the M&M's and chocolate chips.

Fold in the M&M’s and chocolate chips.

Scoop onto the prepared baking sheet.

Scoop onto the prepared baking sheet.  Top with additional M&M’s for a nice looking cookie.

Don't mind the mess.

Don’t mind the mess.

Bake for 9 minutes.  They won't look done, but trust me they are!

Bake for 9 minutes. They won’t look done, but trust me they are!  Let cool & enjoy!

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