Skip to content

Monstrous Monster Cookies

IMG_4789

It was my daughters 8th birthday Thursday, and I knew I wanted to make a couple of her favorite cookies for her family birthday party.  However, I was having trouble deciding  on which ones to make.   The issue being, she pretty much takes after me and is quite the little cookie monster – not being the least bit discriminatory in regards to cookies.  I decided on my smiley face cookies, and monster cookies.

Monster cookies are peanut butter, oatmeal & chocolate chip cookies combined.  So I did not have to decide on one of those three types – when I could combine them all into one cookie.   These babies are not for the faint of heart, they are a classic cookie trifecta – which my three monsters love.  Now that all those difficult party planning decisions were made, and immensely enjoyed. It’s on to planning the finishing touches of her carnival themed friend party we are hosting in 2 weeks.  Wish me luck! :) 

                                                                                           

                                                                                                   

Ingredients:                                Yield: 3 dozen regular sized cookies or 20-22 giant cookies

1- 1/2 cups crunchy peanut butter

8 tablespoons butter (1 stick), softened

1 cup brown sugar

1 cup white sugar

3 large eggs

1 tablespoon vanilla

3- 1/2 cups quick cooking oats

1 cup all-purpose flour

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1/2 cup raisins

1 cup plain m&m’s

 

Directions:

Combine butter, peanut butter & sugars in a large bowl.

Add eggs & vanilla extract.

Mix in flour, baking soda & oats.

Fold in chocolate chips, raisins & m&m’s

Cover and chill in the refrigerator for 1 hour.

Preheat oven to 350°F.

Lightly grease cookie sheets.

If making giant cookies – use an ice cream scoop to drop dough on prepared cookie sheets.  If you are making regular sized cookies drop by heaping teaspoonfuls.

Bake 10-12 minutes. Do not overbake.

Cool on cookie sheets.

Then store in an airtight container.

Enjoy!

~ Sarah

 

 

Spread The Love, Share Our Article

  • Delicious
  • Digg
  • Newsvine
  • RSS
  • StumbleUpon
  • Technorati
  • Twitter

Related Posts

Comments

There are no comments on this entry.

Trackbacks

There are no trackbacks on this entry.

Add a Comment

Required

Required

Optional

Current ye@r *