The genesis of this cookie goes back a couple of years, when I was working in the Artisan's Kitchen Project at Warm Sugar bakery in Hellertown along side so many talented people. There were so many scones that were made during my stint there, but a few other things prevailed, including a killer brownie recipe, a chocolate chip oat cookie recipe and this one: Monster Cookies.
My friends Sarah and Stephen have been making some variety of monster cookie and I kept forgetting that I had a recipe, too. I kept thinking about them and thinking about them, waiting for the perfect moment. Today, with all the snow falling like crazy, is that perfect moment.
I went back to it today for the first time and mercifully had all the ingredients, including some leftover M&Ms from Christmas. I cleaned us clear out of oats and nearly all out of peanut butter, however. The recipe calls for a little more sugar than what I wrote here (basically 2/3 cups of each type), but I decided to cut back a smidgen because the peanut butter I have right now has added sugar. But in terms of the add-ins, you can certainly vary them; butterscotch, white chocolate, all of those would work well with the peanut butter vibe. If you've only got almond butter, that works well—I've made it with that, too.
- 1 cup peanut butter
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. corn syrup
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup M&Ms or similar
- 2-4 Tbsp. flour
In the bowl of a stand mixer fitting with the paddle, cream peanut butter and sugars until fluffy, about 3-4 minutes. Stop the mixer periodically and scrape down the sides as necessary.
Add the eggs, one at a time, mixing to incorporate, followed by the vanilla and corn syrup.
Stir in the oats, chips and M&Ms. Add the remaining couple of tablespoons of flour, eyeballing it for consistency. You don't want it too wet. I leave this a little loose in terms of directions because commercially prepared peanut butters vary greatly in terms of liquid content and therefore, thickness. Those that are wetter are going to require a little more flour to help bind anything that seems too lose.
Put your bowl, covered, in the fridge and chill for at least an hour. Preheat the oven to 300° Fahrenheit. Line a couple of baking sheets with Silpat or parchment paper.
Scoop the cookie dough out using a 1/4 cup scoop. Space them out by a couple of inches; I usually can fit six on a sheet. Bake them for about 16-17 minutes, rotating them halfway, or until they are lightly browned around the edges.
Yield: Between 18-20 cookies, depending on how heavy your hand is with the scoop. Wink wink.