Big Giant Monster Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. Beat butter on medium-high until smooth, about 1 minute. Add both sugars and beat until creamy, about 2 minutes, scraping the bowl as needed.
3. Add eggs, peanut butter and vanilla and beat on high until combined, about 1 minute. Scrape the sides and bottom and beat again if needed.
4. Mix in the dry ingredients and oats on low until combined. Then stir in the mini M&Ms and chocolate chips. The dough will be thick, creamy and sticky.
5. Cover and chill the dough at least 30 minutes (up to 4 days). If chilled longer than 1 hour, let it sit at room temperature at least 30 minutes before scooping.
6. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Scoop 65g dough portions (a heaping 3 tablespoons each) and space them 3 inches apart, about 6 per sheet.
8. Bake 14 to 16 minutes, until edges are set and lightly browned. Centers will look very soft but will firm as they cool.
9. Cool on the sheet for 10 minutes, then move to a rack to cool completely. Optionally press extra chips and M&Ms into the warm tops. Store covered at room temperature up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarChocolate chipOatsPeanut butter