The name of these monster peanut butter-oatmeal-chocolate chip cookies doesn’t say it all. They’re also exploding with M&Ms and chocolate chips. Kids and adults love them.
As the authors explain, these are “one part oatmeal cookie, one part peanut butter cookie, and one part chocolate chip cookie.” No complaints here. It’s a mash up of sorts from quite a lot of various ingredients that may, at first blush, remind you of those monster cookies from your childhood. Yet what results is a little less sweet and a lot more soulful with its chewy, substantial textural rawesomeness. Originally published June 17, 2008.–Renee Schettler Rossi
Peanut Butter-Oatmeal-Chocolate Chip Cookies
- Quick Glance
- 20 M
- 50 M
- Makes 36 cookies
- 1/2 cup all-purpose flour
- 1 tablespoon baking soda
- Pinch salt
- 5 3/4 cups rolled oats
- 12 tablespoons cold unsalted butter (6 oz), cut into chunks
- 1 1/2 cups firmly packed light brown sugar
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1/4 teaspoon vanilla extract
- 2 cups creamy peanut butter
- 6 ounces bittersweet chocolate, cut into chunks
- 6 ounces (about 1 cup) M&M's, regular or peanut
- 1. In a large bowl, whisk together the flour, baking soda, and salt. Add the oats and stir until the ingredients are evenly combined.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat 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, 1 at a time, scraping down the bowl and beating until smooth after each addition, about 20 seconds. Add the 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 3 additions, mixing on low speed until just incorporated.
- 5. Use a spatula or wooden spoon to fold in the chocolate chunks and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
- 6. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- 7. Use an ice cream scoop to plop 2-tablespoon blobs of dough on the prepared baking sheets, spacing them about 2 inches apart. Gently squash each dough ball. Bake for 12 to 15 minutes, switching and reversing the sheets halfway through the baking time, until the cookies just begin to brown. Let the cookies cool on the baking sheets for 8 to 10 minutes before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.