joyeux cuisine

a blog about good food, family, friends, and life.

(not your usual) monster cookies.

on August 30, 2012

Some thoughts about my first day of senior year:
Being on stage for the entirety of the first chapel of the year is cool….wait, Dr. B is making seniors stand up? Alright then…
Why the heck did I wait so long to take General Biology?!
Flat major three? Sus-4? These aren’t real things…right?
I need to go practice.
Where did all these freshmen come from?
I need to eat a bunch of cookies right now.

As you can see by the above statements and questions I am a crazy person. But that’s okay. Cookies usually make these thoughts better.

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I have some very fond memories of monster cookies from my childhood. My dad is a band director and every year at the end of marching season my mom would make cookies for the whole band. She has a recipe for about 100 cookies and mixes everything in this plastic tub because it can’t fit in a mixer. One year, a really long time ago, one guy did the chicken dance for one of their marching shows so my mom made him the biggest cookie. It was almost the size of one of those cookie pizzas, and he got the entire thing all to himself! So lucky.

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I didn’t use my mom’s recipe for this (mostly because it was going to require math and I don’t do math past 8:00 at night) but I found one online that is super delicious. And there is no flour in it! Crazy!

One thing I did differently: use peanut butter M&Ms. Guys. Seriously. This is UH-mazing. My friend Bethany and I discovered this one day because peanut butter M&Ms were on sale so we got a bag of those and made monster cookies. So dang good.

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So make some cookies. Enjoy your day. Try and be nice to people.

Monster Cookies

adapted from Recipe Girl

makes about 4 and 1/2 dozen cookies

1 and 1/2 cups creamy peanut butter

1 cup brown sugar, packed

1 cup white sugar

1/2 cup (1 stick) unsalted butter, softened

3 large eggs

1 Tablespoon vanilla extract

2 teaspoons baking soda

4 and 1/2 cups quick cooking oats

1/2 to 1 cup milk chocolate chips

1 cup (give or take a handful) peanut butter M&Ms

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a large bowl cream together peanut butter, butter, and sugars with an electric mixer until smooth and creamy. Add eggs one at a time beating well between each addition. Add the vanilla and beat again. Mix in the baking soda. With a spatula mix in the oats until evenly distributed. Fold in the chocolate chips and M&Ms. Use a large cookie scoop to heap onto the cookie sheets. Bake for about 9-11 minutes or until the edges are barely golden brown. Remove from oven and cool on a wire rack. Store in an airtight container.

These cookies will last 3-4 days stored at room temperature.

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