Seriously...


How delicious do these look?


Monster cookies are one of my favorite cookies. How can you go wrong with M&Ms, peanut butter, and oatmeal? Oh... heaven!

About a week ago, Amara and I sifted through some cookie books, and she picked out a bunch of cookies she wanted to make. I tried to narrow them down to the ones that aren't ridiculously time consuming (except for sugar cookies, which we'll make with Grandma). And of course, I had to make sure my personal faves (of which Monster Cookies are one) were included in the mix.

Saturday afternoon, my little man awoke early from his nap, so we set to baking the cookies. He loves to help in the kitchen, and has confiscated my apron as his own.


We decided that we needed more M&Ms than the recipe called for -- so we tossed in an extra bag for good measure. Like I said... can't go wrong with M&Ms, especially when peanut butter is also involved.


I couldn't find my old Monster Cookie recipe, so I borrowed Paula Deen's. I figured she probably knows a thing or two about baking cookies. She didn't let me down!

Here's her recipe:

Monster Cookies (Paula Deen)

Ingredients

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies (I used 3/4 cup -- or 3 bags)
  • 1/2 cup chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.