Monster Cookies

These are the absolute best cookies I’ve ever made. There are many variations all of the web, but this is the one I choose to make. It is incredibly easy to make gluten free as well. Just sub the flour and oats to make the cookies gluten free. I use King Arthur measure for measure GF flour and Bob’s Red Mill GF quick cooking rolled oats. Although the original cookie calls for a small cookie, these can be made larger. I use a 1/4 cup scoop, a regular sized ice cream scoop, to make mine. I scoop them and then put on a large cookie sheet covered with parchment and freeze them completely. Once frozen, I label a gallon sized freezer bag with name of cookie and the cooking time. If you make this size, cooking time is about 15 minutes thawed, about 22 minutes frozen.

Ingredients

• 1 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup peanut butter
• 2 cups oats
• 1 1/2 cup flour
• 1 tsp bakins soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups mini M&Ms
• 1 1/2 cups mini chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Cream the butter (1 cup) and sugars (1 cup cane sugar, 1/2 cup brown sugar) together really well—at least 2-3 minutes until light and fluffy.
3. Add peanut butter (1 cup) and mix well. Add eggs (two) and vanilla (one tsp) and mix.
4. In a separate mixing bowl stir together the flour (1 1/2 cups) oats (2 cups) salt (1/2 tsp) baking powder (1 tsp) and baking soda (1 tsp).
5. Add to the wet mixture and mix to combine. Stir in chocolate chips (1 1/2 cups) and M&M’s (1 1/2 cups).
6. Bake at 350 degrees for 10-12 minutes, or a little longer if you make them larger than a 1 inch cookie scoop. Don’t over bake–they will look just set. 
7. Remove them from the oven and allow them to cool completely on the pan.