These monster cookies are my all-time favourite cookie (and dough!). Full of oats, peanut butter, chocolate chips and M&M’s – nothing could be better!
Probably my all-time favourite cookie (and cookie dough). I can’t count the number of times where I’ve just stood in front of the mixing bowl, waiting for a batch of cookies to finish in the oven, just taking spoonful upon spoonful of the dough. One time I did make this into a slice-type thing – I had a craving for baking, and a little of the dough, but didn’t want to have the amount I usually had so I wanted to put it all in the oven at once. Took about double (or triple) the baking time in a slice pan, but when I cut the pieces and handed them around at a workplace I went to the following day (so we didn’t have them lying around the house), they were a huge success. My son, Henry, also used this recipe to make a giant monster cookie for his teacher for a Christmas present – worked really well.
Couple of points:
- Be careful when you add the oats, as the mixture is very ‘gluggy’ and the motors on some hand beaters just cannot handle the thickness (speaking from experience!).
- You can substitute any ‘pieces’ you wish in this recipe – I often use a combination of milk chocolate, white chocolate and M&Ms, but have used raisins, peanuts, butterscotch pieces, peanut butter pieces, and rice crispies (or some sort of puffed rice) with equal success.
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup peanut butter
- ½ cup butter (or dairy-free substitute), softened
- 3 eggs
- 4 cups quick-cooking rolled oats
- 2 teaspoons baking soda
- 125g semisweet chocolate chips (or dairy-free substitute)
- 125g white chocolate chips (or dairy-free substitute)
- 1 cup candy-coated chocolate pieces (eg M&M's) (or dairy-free substitute)
- Heat oven to 180C. In large bowl, combine sugar, brown sugar, peanut butter and butter; beat until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add baking soda, chocolate chips and chocolate pieces. Add oats and mix well.
- Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
- Bake at 180C for 11 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.