Jan 5, 2011
Mmm, Monster Cookies. What better to incorporate a favorite cookie flavor for everyone than to just throw all of the ingredients together? Genius!
I have very fond memories of my step-mom making these delicious cookies in the summer. I am sure she made them other times of year, but summer always stands out. With 6 kids and all of their friends in the house, I'm sure they didn't last long, but they were much appreciated.
After all of the holiday baking, I had several types of open candies and baking chips to use. I started out with the intention of making M&M cookies for James to take to work but that search morphed into finding many Monster Cookie recipes. While they were all very similar, something about Pioneer Woman's recipe called to me, so I went with that one as a base. The cookies are chewy and sweet and meet the needs of all my cookie cravings - chocolate, oats, peanut butter...yum! The wonderful thing about these cookies is that you can add to or take away from these as you like, according to your preference or what you have around. Below is what I used but add in what you like. Coconut would also be delicious in these.
On a side note, as the cookies were cooling, I went to get something out of a cabinet and a little glass dish fell out and shattered everywhere! Including close to the cookies. I had to throw away more than half of the batch - I obviously couldn't risk having cookies with glass in them! So James didn't take any to work and we had about 10 left over. Breaking glass is a giant FAIL! At least some of the cookies were across the kitchen! Phew.
adapted from The Pioneer Woman
2 sticks unsalted butter, at room temperature
1/2 cup sugar
1 1/2 cups brown sugar, packed
1 tbsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. Kosher salt
1 1/2 cups oats (quick cooking or regular)
1/2 cup M&M's
1/2 cup walnuts, chopped
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/4 cup butterscotch chips
1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and set aside.
2. In the bowl of a mixer, cream butter and both sugars until fluffy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to butter mixture and mix until combined.
4. In another bowl, combine oats through butterscotch chips, adding and taking away as desired. Stir into batter.
5. Scoop out in large tablespoonfuls onto baking sheet, spreading 2 inches apart. Bake 12-15 minutes, until golden. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.