Sometimes, when you’re looking for something to make, you just have to go classic.
I found a recipe last week for something called a “monster cookie,” which looked just like what we midwesterners would call a “ranger cookie” because of the M&Ms.
Whatever you call them, they’re delicious, and I decided that that was my project for last weekend.
What’s really great about these cookies is that, no matter what, monster cookies are always GIANT. And the secret to getting such a huge cookie, so big that you have to split it in half just to eat it? AN ICE CREAM SCOOP. Genius! (By the way, it should be noted that not only do I actually use ice cream scoops for cookies, I also use them to distribute cupcake and muffin batter. It makes life a little less hectic.)
These cookies didn’t last long at my house, and I can’t wait to make them again! They made for a great snack while I stayed up late this past week finishing two papers and four presentations with write-ups. College can be so exciting sometimes! (It was awful.)
Anyway, here was the result:
All in all, it probably took me about an hour and a half to make twelve huge, yummy, chocolaty cookies. (And like, three seconds to shove the whole thing in my mouth like no one was watching.)
What You’ll Need:
- 1 and 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened to room temperature
- 1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
- 1/4 cup (about 1 3/4 ounces) sugar
- 3/4 cup creamy peanut butter
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1/2 cup quick oats
- 1 cup M&Ms (I used dark chocolate M&Ms, because dark chocolate is all I have a taste for these days.)
- 1/2 cup semi-sweet chocolate chips
Get the full recipe here!