(Recipe can be found on Sally’s Baking Addiction site here.)
Step by Step Instructions:
Treat all your friends and family with these Chewy Peanut Butter Monster Cookies…here’s what you’ll need: Quick Oats, Creamy Peanut Butter, Baking Soda, All-purpose Flour (1 1/4 cups or 160 grams), Sugar, Light Brown Sugar, Vanilla (Vanilla Bean Paste for me), 1 Egg, M&Ms, Semi-Sweet chocolate chips, and 1/2 cup of salted butter.
Begin by preheating your oven to 350 degrees. Then add the softened stick of butter, 1/4 cup of sugar, and 1/2 cup of light brown sugar to your mixing bowl. Turn on the mixer (stand mixer or hand-held mixer) to medium speed and mix for 3 minutes.
While the mixer goes, I measured out 3/4 cup of peanut butter or 185 grams. (I measured just about everything in grams rather than measuring cups to get a more accurate measurement.)
Then I measured out 1/2 cup or 40 grams of oats.
Here’s the butter and sugar after running the mixer for 3 minutes. You’re looking for it to be light and fluffy.
Add the peanut butter to the mixing bowl and mix it in.
Once the peanut butter is combined, add one egg and run the mixer to incorporate it.
Finally add a teaspoon of vanilla bean paste to the mixer and mix well. For the vanilla bean paste, I found just spraying the measuring spoon with a little cooking spray will allow it all to pour easily out of the measuring spoon.
Once the batter is combined, add the flour and and 1/2 teaspoon of baking soda to the mixer and turn it on a low speed so the flour remains in the bowl. Combine the dough but don’t overmix it.
Take the bowl off of the mixer and add the oats, 3/4 cup of M&Ms and 1/2 cup of semi-sweet chocolate chips.
Use a plastic spatula to fold all of the oats, chips, and M&Ms in so they are throughout the cookie dough.
Grab a 2 tablespoon scoop to help aid you in forming the cookies.
Scoop 2 tablespoons of dough and roll it into a ball. Space the cookies on a cookie sheet. (I easily fit 12 as you can see.) Then if you’d like, add some extra M&Ms to the top so they look great. You can see I have done this to the 6 on the left, so you can see the difference. Once all of the dough is formed into balls, bake for 9-10 minutes.
After 9 minutes, the cookies were done. Remove them from the oven and lightly press the back of a spoon onto the top of each cookie to flatten them a bit. You can see I’ve done this to the sheet of cookies on the left versus the ones on the right that I haven’t done yet.
Let the cookies sit on the sheet for 10 minutes.
Then transfer the cookies to a wire rack and let them cool completely. Once they are cool, they’ll remain soft yet firm up a bit so they aren’t totally dough-y. Enjoy once cooled and be sure to share! Happy cookie chewing!!
1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
1/2 cup (100g) light brown sugar
1/4 cup (50g) sugar
3/4 cup (185g) creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups (160g) all purpose flour
1/2 cup (40g) quick oats*
3/4 cup (150g) M&Ms (any size or variety)
1/2 cup (90g) semi-sweet chocolate chips
1. Start off by preheating your oven to 350 degrees. Then line 2 large baking sheets with either a Silpat or parchment paper.
2. Time to mix up the dough. Start off by creaming the butter, sugar, and light brown sugar in either a stand mixer or with a hand-held mixer. Cream at medium spead for about 3 minutes until the mixture is light and fluffy.
3. Add in the peanut butter and mix it in. Then add the egg and mix it into the mixture. Finally add in the vanilla and mix it in.
4. Scrape the bowl to make sure all of the dough is getting combined. Then add the flour and baking soda. Turn your mixer to low speed and slowly incorporate the dry ingredients. Don’t overcombine, just make sure the flour is incorporated.
5. Finish up by adding the oats, chocolate chips, and M&Ms to the dough and fold into cookie dough by hand until it’s all well incorporated.
6. If the dough is super soft, go ahead and refrigerate for 30 minutes. If not, scoop about 2 tablespoons of dough and roll it into a ball. Place the rolled cookies on the lined cookie sheets. Mine made 2 dozen cookies. If you want them to be extra delicious then add some extra M&Ms to the top of the cookies.
7. Bake the cookies for about 9-10 minutes. I went with 9 minutes, and these cookies were perfect. Just be sure you don’t overcook them. They may be pretty dough-y still, but that is okay…it ensures they will be nice and chewy. When you take them out, lightly press the back of a spoon onto the top of each cookie to flatten them out slightly. Then let them sit on the cookie sheet for 10 minutes. After that, move them to a wire rack, let them cool completely, and then enjoy! Wow were these fantastic! Enjoy!