Big Giant Monster Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

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

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

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