While the sky is the limit here, I prefer to keep my mix-ins simple with just M&Ms and semi-sweet chocolate chips. Steel-cut oats will not work, because they need to be cooked prior to eating, and the texture is not like old-fashioned or quick oats. You can use quick-cooking oats but these tend to spread more, preventing the monster cookies from reaching their potential in thickness, fluffiness, and sturdiness. I suggest using old-fashioned oats to get the fluffiest result. These keep your cookie from spreading too much, while also providing a rich, peanut butter-y flavor! I prefer smooth peanut butter, but crunchy will also be fine (*not tested).ĭo not use an all-natural peanut butter for this monster cookie recipe because these tend to be runnier and may cause the cookies to spread too much. Processed creamy peanut butter like Jiff or Skippy are recommended to obtain the best results. PSST – These also make amazing ice cream sandwiches! □ For a no-bake option, try my monster cookie bites. Why? Because if they’re spreading, I’ll pop the dough in the fridge for 30-60 minutes and that usually solves the problem! I like a baking a few cookies as a test batch before baking a full pan of cookies. Use a cookie scoop to portion out cookie dough and place on a prepared baking sheet.Mix in dry ingredients, M&Ms, and chocolate chips.Use a hand mixer to beat together wet ingredients.This recipe makes a lot of cookies, so use a VERY large bowl to avoid a mess when stirring. There isn’t a lot of wiggle room for substitutions in today’s recipe, but feel free to try crunchy peanut butter and other candy additions to mix things up a bit. Semi-Sweet Chocolate Chips – not too sweet, not too bitter, semi-sweet chocolate is the best for these cookies!.M&M’s – adds a sweet, creamy flavor and a great candy-crunch to the cookies.
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