Calling all peanut butter and chocolate lovers. I have a recipe for you. These Monster Cookies are for you. Loaded with peanut butter and chocolate chips and mm’s these cookies are to die for. So soft and chewy and perfectly balanced with flavor. I couldn’t be more excited about a cookie. Plus they have oatmeal in them so they have to be healthy right? Haha. When I used to have an online bakery, I would always joke that broken cookies and have no calories.

Let’s talk about some key points in making these cookies.

1. Room temperature butter, make creaming with the sugars and peanut butter so much easier.
2. Do not use an all natural peanut butter…the oil ratio in them is so different. We love Jif peanut butter for these cookies.
3. Dark brown sugar is a must, for flavor and adding some softness to the cookie.
4. Room temperature eggs, this helps with the cookies baking more evenly and mixing in better.
5. Rolled oats, not quick oats. Rolled oats give a nice little texture to these cookies.
6. Cornstarch for that chewy texture and cookie we all love.

Cookies are one of my favorite things to make with the kids. They are easy and fun to make. I think baking with kids is a good way to math and just talk. Most of the time baking, the kids talk to me all the times about all kinds of things. It is a good bonding time, even though most likely there will be a mess. I try to always remember messes make memories.

So grab your mixing bowl and your kids and make this fun recipe. You will love them and make memories while making them.

Helping Moms in the Kitchen ????

Billie-Jo

Ingredients

• ½ cup unsalted butter room temperature 
• ¾ cup peanut butter
• 1 cup brown sugar
• ¼ cup sugar
• 1 room temperature egg
• 2 cups oatmeal not quick oats
• 1 cup all purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp cornstarch
• 1 cup mm’s
• 1 cup Ghirardelli chocolate chips

Directions

1. Preheat the oven to 350. Line 2 cookie sheets with parchment paper, set aside.
2. In a large mixing bowl, cream together butter, peanut butter, brown sugar and sugar until light and fluffy.
3. Add egg and vanilla, mix until combined, make sure to scrape down sides of the bowl
4. In a medium bowl whisk together oatmeal, flour, baking soda, baking powder, salt and cornstarch. Slowly add the dry ingredients to the wet ingredients, mix until just combined.
5. Add chocolate chips and mm’s. Mix until combined.
6. Using a tbsp scoop, scoop cookie dough about 2’ apart on the cookie sheet. Baked for 9 minutes.
7. Cookies will stay fresh for 5 days in an airtight container or freezer for 3 months.

Tips & Recommendations

I use old fashion oats for the cookies, I love the way they bake better. Quick oats tend to get mushy.
We use the mm’s from Trader Joes, they are dye free.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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