Monster cookies combine peanut butter, oatmeal, chocolate chips, and M&M's to create a chewy, chocolatey and addicting treat! They are one of my favourite cookies, and this recipe makes a big batch that is perfect for sharing. I have also had success making this recipe gluten free by using Bob's Red Mill Gluten-Free All Purpose Baking Flour and certified gluten free rolled oats.
1/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3 cups old-fashioned rolled oats
1/2 cup unsalted butter, softened
1 cup smooth peanut butter
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla extract
1/2 Tbsp. corn syrup
2 large eggs
1 cup semisweet or milk chocolate chips
1 cup M&M's
Preheat oven to 350 degrees F and place rack in center of oven. Line cookie sheets with parchment paper.
In a large mixing bowl, sift together flour, baking soda and salt. Whisk in oats until combined.
In a separate mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, white sugar and brown sugar until creamy. Beat in vanilla, corn syrup and eggs until well combined. Mix in the dry ingredients until combined and then stir in the chocolate chips and M&M's.
Measure out dough into equal, round balls, and place on prepared baking sheets. Gently flatten the balls of dough using the palm of your hand. Bake for 12-13 minutes, or until golden brown and set. Cool for 3 minutes before transferring to wire racks to cool.
*Recipe adapted from Sugar Plum