Monster Peanut Butter-Oatmeal-Chocolate Chip Cookies

by Matt Lewis and Renato Poliafito
from Baked: New Frontiers in Baking
(Stewart, Tabori & Chang, 2008)
Makes 36 cookies

This cookie is the Frankenstein’s monster of the cookie world. One part oatmeal cookie, one part peanut butter cookie, and one part chocolate chip cookie, it is many things to many people. We re-created this rather large, chewy cookie as an homage to the Monster Cookies we remember eating in grade school, only our version is slightly less sweet and a whole lot better. Don’t leave out the corn syrup — it’s integral for the cookie.—Matt Lewis and Renato Poliafito

convert Ingredients
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
5 3/4 cups rolled oats
3/4 cup 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) M&M’s

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Method
1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.

2. 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.

3. 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.

4. 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.

5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.

6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely.

8. Cookies can be stored in an airtight container for up to 3 days.

Recipe ©2008 by Matt Lewis and Renato Poliafito. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.