Let me introduce to you the ultimate cookie mash-up: oatmeal cookie meets peanut butter cookie meets chocolate chip cookie…meets M&M cookie! Phew. It’s no wonder they’re called monster cookies with all that goodness loaded in (although I’ve heard rumors that the name actually comes from a bakery that made mass–monster–quantities of these cookies). While my past few posts have featured recipes with some considerably strange ingredients, these monster cookies feature the exact opposite. Most of their ingredients are pretty typical for cookies–sugar, eggs, butter, vanilla, salt, baking soda–but there’s one common cookie ingredient missing…flour!
That’s right. The quick-cooking oats and three whole eggs hold these monster cookies together just fine, and they have the best chewy texture. I was worried that the lack of flour might result in flat pancake cookies, but they also stay tall and thick. In fact, you’d be wise to pat them down a little before baking, because their shape holds up really well in the oven. I made them extra-large because no way was I making regular-sized MONSTER cookies, and seriously, each cookie is like a meal in itself! The peanut butter and oats offer such a fantastic texture and flavor, and the chocolate chips and M&Ms bring in a nice dose of richness.
For those of you gluten-free folks out there, here is a cookie that you can eat too! Just make sure to use gluten-free oats, and you should be all set. My gluten-free mother, who has long since resigned herself to forgoing homemade cookies, was astounded to hear that she could actually eat these. At first she thought I was teasing her! Nothing like a pleasant surprise in the form of a monster cookie. 🙂
Ditch the flour and make yourself a batch of these overloaded monster cookies. You’ll never have to decide between peanut butter, oatmeal, and chocolate chip cookies again!
Makes about 3 dozen cookies
1 & 1/4 cup light brown sugar, packed
1 cup granulated sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, softened
1 & 1/2 cups creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking soda
4 & 1/2 cups quick-cooking oats
1 cup chocolate chips
1 cup M&Ms
Preheat oven to 350 degrees F. Line or grease two cookie sheets and set aside.
In a large bowl, beat together the sugars and eggs until smooth. Mix in the butter, peanut butter, vanilla, and salt until well-combined. Stir in the baking soda, oats, chocolate chips, and M&Ms.
Roll the dough into balls (mine were about 1.5 tablespoons each) and place 2 inches apart on prepared cookie sheets. Slightly flatten each ball with the back of a spoon or the palm of your hand.
Bake for 10-12 minutes, or until the tops are set and the edges are light golden-brown. Don’t overbake! Cool the cookies for 2 minutes on the cookie sheets before transferring to a wire rack. Store in an airtight container at room temperature.
*Note: the dough balls can also be frozen and baked for 12-14 minutes (without thawing!) as desired.
Recipe adapted from Mel’s Kitchen Cafe