⁘ anna bakes cupcakes ⁘

monster cookies

peanut butter oatmeal cookies with chocolate chips and m&m's

recipe from Sally's Cookie Addiction cookbook

baked in December 2017

yield: 32 cookies
prep time: 20 minutes
cook time: 12 minutes
difficulty level: easy

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
  3. Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about 2 minutes.
  4. Add the eggs, peanut butter, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  5. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
  6. With the mixer running on low speed, add the oats.
  7. Once combined, beat in the m&m's and chocolate chips. The dough will be thick and sticky.
  8. Cover and chill the dough in the refrigerator for at least 20 minutes (and up to 4 days). If chilling for longer than 1 hour, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

  9. Preaheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  10. Scoop balls of dough, 2 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
  11. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft.
  12. Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.