I hate to make decisions. When asked to choose between multiple options, I usually just take it all. My indecision generally leads to trouble; is a triple decker ice cream cone really in my best interest? Do I need ballet flats in every color under the sun? For those of you who are like me when it comes to making choices, I come bearing glad tidings: with these monster cookies, you can have it all. They are an oatmeal cookie, a peanut butter cookie, and a chocolate chip cookie all in one grand package---with an M&M candy bonus to boot!
I was drawn to this recipe not only because it sounded amazing, but because it had a very unique ratio of ingredients. It contains only half a cup of flour but over five cups of oats--if you do much baking you know how weird that is--and it calls for a full tablespoon of baking soda! My first thought was, 'Surely that's a typo!' But these are gorgeous: super moist, with warm but not overwhelming peanut butter flavour and great oaty chew. The bigger you make them, the better. They're called Monster Cookies after all!
Recipe courtesy of 'Baked: New Frontiers in Baking' by Matt Lewis
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
3/4 cup cold butter, cut into cubes
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
2 cups creamy peanut butter (NOT the natural kind!)
1 cup semisweet chocolate chips
1 cup M&M's
In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack. Enjoy!
5 3/4 cups rolled oats