Monster Cookies

This cookie has to be the mother of all cookies. It’s a little bit of everything all rolled into one gargantuan package: oats, crunchy peanut butter, M&M candies, chocolate chips…what’s not to like? These quarter-of-a-cup cookies are not for the faint of heart. You’ve got to commit to eating an entire one of these. There is no such thing as breaking it in half and saving the rest for later. Don’t even think about it. No one on earth has that kind of willpower. Just succumb to the inevitable and grab a large glass of milk. You’re going to need it!

(Recipe adapted from the Brown Eyed Baker)

Ingredients

3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
½ cup (1 stick) unsalted butter, melted
1½ cups chunky peanut butter
4½ cups rolled oats
½ cup all-purpose flour
¾ cup chocolate chips (I used white chocolate – it’s all I had)
¾ cup Reese’s Pieces candies
¾ cup M&M’s candies

Line 2 cookie sheets with parchment paper, and set them aside.
In a large bowl, mix together the baking soda, salt, oats and flour, and set that aside as well.

In another large bowl, mix together the eggs, both sugars, vanilla, and corn syrup using a large spoon. Add in your melted butter and the crunchy peanut butter. Continue to mix.

Slowly incorporate the flour/oat mixture (a little at a time) into the wet ingredients until thoroughly combined. Then stir in the chocolate chips and candy pieces.

Cover the bowl with cling wrap and allow the dough to rest at room temperature for about 30 minutes.

After 30 minutes, preheat your oven to 350 degrees.

Using a ¼ measuring cup, scoop out balls of dough and place them on the prepared pans. You may need to push the dough into flatter disks using your figures. The original recipe said to bake the cookies for 10-12 minutes or until golden brown. I found that with my oven, the cookies needed to bake for 15-17 minutes.

Remove the cookies from the oven and transfer them to cooling racks. Allow them to cool completely and store them in airtight containers. This recipe makes about 30 large cookies.