Friday, April 11, 2014

Monster Cookies

Oh how I love a peanut butter, oats and chocolate combination.  These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later.  Delicious!  

Let's run down the list again - peanut butter, oats, chocolate chips, m&m's and raisins - how can you go wrong?  The raisins can be omitted, but I love them in this recipe.  A contrast in texture from the chocolate chips and m&m's.

This batch makes a ton and they freeze great too.  We couldn't stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them.  It was the only way to ensure they wouldn't be gone in like a minute!     

 Buttery and colorful, chewy and a real sink-your-teeth into cookie.  One of my absolute favorites!

Makes 5 dozen

Monster Cookies

2 sticks of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
2 eggs
1 teaspoon vanilla
4 1/2 cups quick cooking oats
1 cup semi-sweet chocolate chips
1 cup m&m candies
1/2 cup raisins

Preheat oven to 350 degrees.  In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth.  Add eggs, 1 at a time.  Add vanilla.  Stir in oats, chocolate chips, candy and raisins.  Mix until everything is combined.

Using a small cookie scoop, drop dough onto a baking sheet.  Bake 10-12 minutes, being careful not to over bake.  Let cool for 2 minutes on cookie sheet, then transfer to wire rack.

Cookies can be frozen for up to 3 months in a freezer bag or airtight container.

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