Monster Cookies
Giant chewy peanut butter oatmeal cookies topped with colorful M&M candies.
Ingredients
- 1 cup butter
- 3 cups peanut butter
- 2 cups sugar
- 2 cups brown sugar
- 1/2 tablespoon corn syrup
- 6 eggs
- 4 teaspoons baking soda
- 1 1/2 teaspoons vanilla
- 9 cups oatmeal old-fashioned
- 1 1/2 cups chocolate chips
- 2 lbs. M & M's plain (or candy-coated chocolate pieces)
Instructions
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Preheat oven to 350 degrees. Spray cookie sheets with nonstick spray or line cookie sheets with nonstick parchment paper or silpat liners. Set aside.
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In a large mixing bowl blend butter and peanut butter. Add sugar and brown sugar until smooth for 2-3 minutes. Mix in eggs, corn syrup, and vanilla. Stir in baking soda. Add oats and chocolate chips.
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Using a medium-sized ice cream scoop, drop cookie dough onto an ungreased or parchment-lined cookie sheet. Flatten the dough slightly with your fingertips. Place a handful of M&M's on top of each cookie pressing into the dough.
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Bake for 10-12 minutes or until barely browned. Let cool on the cookie sheet for 5-6 minutes before transferring it to a cooling rack.
Recipe Notes
NOTES:
- This is a huge recipe and makes 72 large cookies. The recipe can be easily cut in half. For smaller cookies use 2 tablespoons of dough. Form into a ball and place on a prepared cookie sheet.
- For gluten-free cookies be sure to use gluten-free oatmeal.
- I use old-fashioned rolled oats because I love the chewy texture. Quick-cooking oats can be used as well.
- M&M's can be substituted with any candy-coated chocolate pieces or omitted altogether.
- If using a large-size ice cream scoop bake for 14-16 minutes.