Yum and yummmm! These cookies are tasty and have a wonderfully soft texture, perfect flavor balance, 10/10 all the way. Will be making these often for sure! I only made a couple of modifications from the original recipe: subbed semi-sweet chocolate chips for the white chips, and chilled the batter for closer to 2 hours instead of just 30 min. Try these now, they are great!
Link to original recipe: https://lifemadesweeter.com/soft-and-chewy-oatmeal-monster-cookies/
Link to my YouTube video of preparation: https://youtu.be/IeX27brOEB8
Recipe below contains my modifications.
Ingredients:
1 cup (2 sticks) unsalted butter, melted
1 1/3 c. (5.67 oz.) all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3 1/4 c. quick oats (NOT old-fashioned!)
1 1/3 c. dark brown sugar (packed)
2 tsp. vanilla extract
3/4 c. creamy peanut butter
2 large eggs, room temp
1 c. semi-sweet chocolate chips
1 c. M&M minis
Directions:
1. In a medium microwave-safe bowl, melt butter.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. After this, whisk in the quick oats.
3. In the bowl with the melted butter, stir in the brown sugar. Once it is well combined, mix in the vanilla extract, followed by the peanut butter, then the eggs.
4. Pour the peanut butter mixture into the dry ingredients and stir until completely combined.
5. Stir in the chocolate chips, followed by the M&M minis.
6. Cover and chill batter in fridge for at least 30 minutes (as explained above, we went 2 hours).
7. Heat oven to 350°F. Line baking sheets with parchment paper.
8. Scoop large balls of dough (2 1/2 T.) and place 3" apart on prepared baking sheets.
9. Bake for 10-12 minutes; middles should be set, but cookies will still look underdone (12 minutes was what I went on all batches after trying 11 min on first). Leave cookies on sheet for 10 minutes after removing from oven.
10. Transfer cookies to cooling rack to finish cooling. Serve and enjoy!
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