:: Chewy Monster Cookies ::
Did you ever daydream, as a kid, about the kind of parent you wanted to be? Clearly my thoughts weren’t too deep, as I remember wanting to be the type of mom that had fresh baked cookies waiting on the table for my kids when they arrived home from school. Ha! Since I have been blessed with four little ones, I try to make that happen on occasion. After all, what is better than walking into a home filled with smells of warm, chocolatey cookies?!
I’ve never met a kid that doesn’t love m&m’s! My children are completely drawn to the colorful candies, when we pass them in the store! The combination of chocolate with peanut butter is always a good mix… making these Monster cookies the ultimate kid treat!
I love that these gems don’t have the addition of flour! It’s simply not needed… just like my other favorites — Flourless Peanut Butter Chocolate Chip Cookies! You won’t miss it, I promise! It makes these sweet treats a bit less heavy. They are packed full of peanut butter and oats in its place.
These monsters {or bite-sized monsters, in my case} store well in an airtight container for a few days. They are also great packed in school lunches, as they stay nice and chewy days after you make them!
They also make a tasty gift for neighbors, teachers, co-workers, and friends! I packaged up a dozen of these yummies for our neighbor after he so thoughtfully mowed our lawn last week! {We have the best neighbors!}
Prep time:
Cook time:
Total time:
Serves: 3 doz
- 3 eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 12 -ounce jar natural peanut butter, creamy or chunky
- 1 stick butter, softened
- 1 cup milk chocolate m&m candies
- ½ cup semi-sweet chocolate chips
- 2 teaspoons baking soda
- 4½ cups quick-cooking oatmeal {not instant}
- Line cookie sheets with parchment paper or nonstick baking mats. Set aside.
- In a large mixing bowl, combine the eggs and sugars. Mix well using a wooden spoon. Add the salt, vanilla, peanut butter, and butter. Continue to stir until combined. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal.
- Chill for at least 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees F.
- Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3-5 minutes before transferring to wire racks to cool. When completely cool, store in an airtight tupperware container, or large resealable plastic bags. Enjoy!
I’d love to hear some of your childhood daydreams of the type of parent you hoped to be! Leave them in the comment section below! Enjoy the recipe, my friends!
