My favorite coffee shop recently found a new baker, (whose name is also Jennifer). Among the many tasty treats are monster cookies. I believe hers are vegan and they are so good with my afternoon latte. Those cookies made me go hunting for my old monster cookie recipe that I had back in college.
The recipe I have makes a massive batch of cookies. I used to half it and that still required six eggs. The cookies were also huge, at least four inches in diameter. I remember they were delicious, but I just didn’t feel like making such a massive batch or dividing it down into a smaller batch again. I turned to the good old internet for a smaller recipe and found one from Paula Deen and The Pioneer Woman. I went the recipe from Paula Deen because I love peanut butter in cookies and I didn’t feel like buying a box of rice krispies. Someday I will have to try the other recipe though because it did look yummy and had pecans in it.
|I added something in the picture that doesn’t belong… only in the picture|
These cookies are great and super quick to make up. I think I was working for less than and hour and a half between mixing and baking. They are not huge cookies like the ones made in college, but I probably don’t need to eat multiple massive cookies in one day either.
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 3/4 cup plain m&m’s
- 1/2 cup chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
- 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&m’s, 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.