![]() Two things here: make sure to use classic creamy peanut butter like Jif or Skippy… one that you don’t have to mix. ![]() In your mixing bowl, whip together the butter, peanut butter, and sugar. This includes quick oats, flour, baking soda, and salt. This recipe is made just like any other cookie dough, but I’m including a few extra tips to make sure you get it just right!įor starters, combine all of the dry ingredients in a bowl other than the main mixing bowl. How to make the peanut butter oatmeal cookie dough After trying these, it’ll be your new go-to recipe. I know I’m bias here, but seriously these are SO GOOD! They have the perfect amount of oats and peanut butter to give it that classic monster cookie flavor, but turned up just a bit. These Monster Cookies do not fall apart!.It calls for a secret ingredient never used before in a monster cookie that gives these cookies a super rich flavor and texture.The texture is perfection – a soft and gooey inside with a chewy outside.It makes thick and huge (monstrous) cookies that live up to the name.The dough does not need to be refrigerated.With so many Monster Cookie recipes out there, why pick this one? For starters: Cool: Transfer to a cooling rack to cool completely.What makes this the BEST Monster Cookie recipe?.Sit: Remove from the oven and let sit for 3-4 minutes.Bake! Bake monster cookies for 11-13 minutes or until lightly golden brown and firm on the edges.Portion cookies: Portion dough into 16-18 cookies and place on a silicone baking mat on top of a baking sheet.Add chunky ingredients: Fold in old-fashioned oats, M & M’s, and chocolate chips.Mix together: Add the dry ingredients to the batter in two parts with the stand mixer at the lowest speed.Combine dry batter ingredients: Combine flour, salt, and baking soda in a small bowl.Vanilla and egg: Add in vanilla and egg.Peanut butter: Add in peanut butter and mix for 1-2 minutes.Cream sugar and butter: In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes.Check out my list below for some other ideas! Mix-ins: I mixed in chocolate chunks and m&m’s.Oats: I recommend old-fashioned oats, and not steel cut or instant for this recipe.Baking soda: Baking soda gives the monster cookies a bit of a lift.Salt: Just a little seasoning makes the sweetness pop!.Let me know if you do in the comments below! I haven’t tried gluten-free flour for this recipe yet. Flour: Flour is the foundation of most cookie recipes.Egg: Egg is a binding ingredient, making everything stick together.Vanilla: Vanilla brings out the warmth and sweetness of these cookies.I like to use a brand like Skippy of Jif instead of brands that are 100% nuts. Peanut butter: Creamy peanut butter gives the best texture.You could use white or dark brown sugar in a pinch. ![]() Sugar: Just light brown sugar is needed for these Monster Cookies.Butter: I used unsalted butter and added salt later.They are also a great cookie to load up with any leftover Halloween candy you still have! I love to mix in mini Reese’s cups! What you’ll need to make Monster Cookies I love the texture of the old-fashioned oats in this cookie. These monster cookies are the perfect blend of soft and chewy. I like to double or triple the recipe to have some extra to freeze. This recipe makes about 16-18 pretty good-sized cookies. I slightly under-bake the cookies to get the soft, chewy center. They are super thick, chewy, and loaded with tons of M & M’s and chocolate chips. These M & M Monster Cookies are a mix between my Chewy Peanut Butter Cookies and Peanut Butter M & M Cookies. They are loaded with peanut butter, oats, chocolate chips, and M & M’s. Now, these aren’t just any kind of cookie.
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