Monster Cookies
Servings: 30 cookies
Calories: 268cal
Ingredients
- ½ cup butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 ½ cups peanut butter
- 1 ½ teaspoons corn syrup
- 1 ½ teaspoons vanilla extract
- 1 cup all purpose white flour
- 2 teaspoons baking soda
- 3 ½ cups old fashioned oats
- 208 grams M&M candies 1 cup
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper; set aside.
- In a large mixing bowl, cream butter, brown sugar and white sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating until incorporated.
- Beat in peanut butter, corn syrup and vanilla, mixing well. Stir in flour, baking soda and oats. Fold in M&Ms and chocolate chips, just until combined.
- If dough is too sticky to handle, refrigerate for at least 30 minutes. Drop 3 tablespoons of dough on prepared cookie sheet, spacing cookies at least 2 inches apart. Press a few extra M&Ms on the tops for more colorful appearance, if desired. Bake at 350°F for 9-13 minutes.
- Shorter time will result in softer, chewier cookies. Cookies will look slightly under-baked; allow to cool on cookie sheet for 5-10 minutes after removing from oven. Use the longer bake time if the dough has been chilled or crisp cookies are preferred. Cool on cookie sheet for 2 minutes, then remove to wire rack to cool completely.
Video
Notes
Because these are called monster cookies, I like to make them extra large-sized – about 3 tablespoons or so. You'll get about 3 dozen with this size. The amount can be adjusted down to 1 1/2-2 tablespoons, which is about the size of a “regular” cookie and you'll get more cookies.
Nutrition
Serving: 1cookie | Calories: 268cal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 156mg | Fiber: 2g | Sugar: 20g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1.2mg
