I am with Cookie Monster, I LOVE cookies. They are the best when they are still warm from the oven. I especially love cookies with oats, peanut butter and M&M’s in them. This is the time of year for baking so I thought that I would share one of my family and friends’ favorite cookie recipe, Monster Cookies (which have all of the above mentioned ingredients). This recipe can be adapted to be gluten free so easily, just by purchasing gluten free oats. I have found that my health food store had the best price for the oats in the quantity that I needed. This recipe is adapted from my awesome mother in law Judy.
|1 1/2 cups of butter||2 Tablespoons of light corn syrup|
|2 1/2 cups of packed brown sugar||1 Tablespoon + 1 teaspoon baking soda|
|2 cups of granulated sugar||2 teaspoons of vanilla (I like to use the pure vanilla extract)|
|6 eggs||9 cups quick oats|
|3 cups of creamy peanut butter||2 packages of plain M&M’s (I usually use close to 1 1/2 – 2 bags)|
Heat your oven to 350 degrees. Cream your butter, then add your brown and granulated sugars. Mix until well blended. Beat in your eggs. Add peanut butter, corn syrup, baking soda and vanilla; mix until thoroughly combined. Add oats and M&M’s; blend well.
Lightly spray your cookie sheets with baking spray. You can use an ice cream scoop to drop these onto your cookie sheet. I like to use the medium scoop from pampered chef, I get more cookies.
Bake for 11 – 13 minutes or until just beginning to brown. If you are using the ice cream scoop to drop your cookies, make sure you let them cool for about 5 minutes before removing from your cookie sheet.
You could use crunchy peanut butter if you want your cookie chunkier. I use creamy because there are usually some small children eating these. You could also add chocolate chips and or raisins. When using M&M’s I like to use holiday ones so that the cookies are more festive.