Monster Cookies (Print Version)
# Ingredients:
→ Base
01 -
½ cup (113g) unsalted butter, room temperature
02 -
1 cup (200g) light brown sugar, packed
03 -
¼ cup (50g) granulated sugar
04 -
⅓ cup smooth peanut butter, room temperature
05 -
1 large egg plus 1 egg yolk, room temperature
06 -
2 teaspoons vanilla
07 -
2 teaspoons maple syrup
→ Dry Ingredients
08 -
1 cup (115g) old-fashioned rolled oats
09 -
1¼ cups (155g) all-purpose flour, spooned and leveled
10 -
1 teaspoon baking soda
11 -
½ teaspoon baking powder
12 -
½ teaspoon kosher salt
→ Mix-ins
13 -
¾ cup semi-sweet chocolate chips, plus more for top
14 -
¾ cup M&M candies, plus more for top
# Instructions:
01 -
Preheat oven to 350°F. Line large baking sheet with parchment paper.
02 -
Cream butter and sugars until fluffy. Add peanut butter and mix until smooth. Beat in eggs, vanilla, and maple syrup.
03 -
Whisk together flour, leaveners, salt, and oats. Add to wet ingredients in two additions until just combined.
04 -
Stir in chocolate chips and M&Ms until evenly distributed.
05 -
Scoop 2-ounce portions 3 inches apart. Press tops slightly level. Add extra chips and M&Ms if desired.
06 -
Bake 9-11 minutes until edges set but centers slightly underbaked. Cool on wire rack.
# Notes:
01 -
No chilling required
02 -
Stores 4 days at room temperature
03 -
Can be frozen