These cookies were SO good. I’ve actually attempted to make monster cookies in the past, and they were so incredibly disappointing that I ended up scrapping them. Not the case with these. Make sure you click through to the original recipe… she does an excellent job of explaining the step by steps, the hows and the whys and totally SOLD me on making these cookies.
I took these to work and had at least two separate people stop me while describing these cookies with “you had me at peanut butter.” That was pretty much my reaction when I found the recipe too… you had me at peanut butter.
This dough mixed up quickly, and I didn’t find it necessary to chill it at all. I pressed several M&Ms into the top of each cookie when I pulled them out of the oven… it made them look pretty, but I found they didn’t stay put. I’ll probably skip that the next time. And there will be a next time!
Soft Baked Monster Cookies
Source: Sally’s Baking Addiction
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
1/2 cup quick oats
3/4 cup M&Ms
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.
Read more from the source: http://sallysbakingaddiction.com/2013/01/15/soft-baked-monster-cookies/#ixzz2UBGGPqQm
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