Monster Cookies

I love everything about these cookies. The combine almost all the elements that make delicious cookies: oatmeal, peanut butter, chocolate chips, and M&M's. Another reason I love cookies in general is that they are unfussy and who does not have great memories from childhood of snacking on cookies with a tall glass of milk after school or while watching cartoons. Nowadays something just makes me happy making one of these with my lunch for work.


Ingredients:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups all purpose flour
1/2 cup quick oats
3/4 cup M&Ms (any size or variety - peanut butter, plain, and mini M&Ms)
1/2 cup milk chocolate chips

Directions:
1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 Tablespoons of dough per ball, place onto prepared baking sheet. I use this cookie scoop, OXO Good Grips Medium Cookie Scoop, when making cookies. It is the best in my opinion.
4. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.


Recipe via: sally's baking addiction