Oh peanut butter, why do I love you so?
Is it because you were always with me as my lunch box staple during the formative years of my life? Is it because you are the perfect blend of salty and sweet that I so adore? Is it because you effortlessly melt on my cinnamon-raisin breakfast toast when onlookers wince at the sight?
Or is it because you had the forethought to team up with my other favorite cookies and render me absolutely weak in the knees like a love-struck school girl?
Whatever the reason, I have no idea how the word monster could have any affiliation to you when you are anything but that.
Hello lover. Two cups of delicious, stick-to-the-roof-of-your-mouth, smooth peanut butter are needed for this recipe.
You will need semi-sweet chocolate chips. I used Guittard.
You could use any color of M&M candies that you like, but I used Reese’s Pieces. Reese’s Pieces and I have a history, and I couldn’t pass up another opportunity to add more peanut butter.
This recipe makes a lot of cookie dough and the cookies were intended to be large, bakery shop-sized ones. If I were providing these cookies for a bake sale, I would have stayed with the bigger size, but I used a medium-sized scoop that rendered a more mother-approved size.
These cookies are so darn good! They’re so chewy and peanut-buttery with the texture of an oatmeal cookie. And what’s even better – they’re not cloyingly sweet even with the chocolate chips and Reese’s Pieces.
I think these cookies are at their best when they are slightly warm with their gooey, melted chocolate chips and chewy oatmeal-peanut-butter-ness. I just can’t help myself when they’re around. Each bite elicits pleasurable groans just like a monster!
adapted from Baked: New Frontiers In Baking
There is a 5-hour chilling time for the dough, so plan ahead!
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
5-3/4 cups rolled oats
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into cubes
1-1/2 cups firmly packed light brown sugar
1-1/2 cups granulated sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 cups creamy peanut butter
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) Reese’s Pieces (or M&Ms)
In a large bowl, whisk the flour baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
Use a spatula or wooden spoon to fold in the chocolate chips and Reese’s Pieces. Cover the bowl tightly and refrigerate for 5 hours.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Use a medium-sized ice cream scoop with a release mechanism to scoop dough out onto baking sheets about 2 inches apart. Bake for 12 to 15 minutes until the cookies just begin to brown. Let cool on the pan for 8 to 10 minutes before transferring to a wire cooling rack. Cookies can be stored in an airtight container for 3 days.
Do not opt to leave out the corn syrup. Even though it’s a small amount, it’s integral for the cookie.
The original recipe states that it will yield 36 cookies, and if you use a large sized cookie scoop you will most likely have 36 very large cookies. I used a medium-sized scoop and had many, many cookies. I froze half the batch.