The BEST Monster Cookie
Now, if you know me, you know I love me some cupcakes. But lately all I have been wanting to eat are cookies, specifically chocolate chip cookies and monster cookies. And no, I am not pregnant again, I just have the worst sweet tooth.
I am an avid food blog reader and I have been searching for the best sounding monster cookie recipe for quite some time. The cookie needed to be big (duh, it's got monster in the name), fluffy, chewy, and have the right cookie to add-in ratio (yes, I'm a nerd but those are my qualities). I found the winner on one of my favorite blogs, Brown Eyed Baker. She always has delicious looking food and it generally doesn't seem to daunting to make.
Now, you don't have to say this is the best monster cookie you've ever had, but it will be. I promise this cookie will not let you down. I even had my husband, Kurt, who grew up eating one of the best monster cookies I've ever had tell me that this was the best monster cookie ever. And as he finished his second cookie he spit out a crumbly "yep, definitely the best."
Source: Brown Eyed Baker
Makes 26 cookies
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
1 tsp corn syrup
2 tsps baking soda
1 tsp salt
1/2 cup (4oz or 1 stick) unsalted butter, melted
1 1/2 cups chunky peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup chocolate chips
3/4 cup Reese's Pieces (I used peanut butter chips, butterscotch chips would also be tasty)
3/4 cup M&M's
1. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper or silicone baking mats (if you don't have 3 baking sheets, just be sure to cool the ones coming out of the oven before placing more cookie dough on them, you can always run them under cold water to cool them down).
2. In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, corn syrup, baking soda, and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, Reece's Pieces (or peanut butter chips), and the M&M's. Let the dough rest for 30 minutes (you'll need the break after stirring all of that!).
3. Drop the dough by the 1/4 cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Bake for 10-12 minutes or until the cookies are a light golden brown. Cool on a rack and then store in an airtight container at room temperature. Best enjoyed with an icy cold glass of milk!
(You can thank me for passing on this recipe later!)