Here is what you need to know about this week's cookie: I ran out by 12:30 PM. I RAN OUT. I've run out of cookies before, but not til the end of the day. Usually I have enough. These were great though, and word spread. And before I knew it, they were gone.
They have peanut butter mixed into the dough, and then have oats, chocolate chips, peanut butter chips, and M&Ms folded in. My M&Ms are from Christmas, so the cookies are belatedly festive. I ran out of AP flour so I used a combination of that and some white whole-wheat pastry flour. I think this was actually a really good mistake because it gave the cookies a nice chewy texture.
I loved these and I think everyone else did, too. I would definitely make these again, but I'll make sure to bake more next time!
Soft Monster Cookies
Sally's Baking Addiction
1/2 stick salted butter, softened
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 1/4 cups all-purpose flour
1/2 cup quick oats (not instant or whole rolled oats)
3/4 cup M&Ms (any size or variety)
1/2 cup semisweet chocolate chips (can sub in some peanut butter chips, too)
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
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.
Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. 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.
Yield: 30-40 cookies, depending on size