I am the ultimate cookie monster, and today I share with you none other than Monster Cookies. You see what I did there? That little play on words. These cookies are also known as Kitchen Sink Cookies, or in my mind, This & That Cookies. A little bit of this, a little bit of that.
Mmm! I love, love, love cookies, and I think these are by far my most favorite. All of my favorite things in one cookie—peanut butter, oats, raisins, chocolate chips, and M&Ms. Not just M&Ms…I’m talking about plain, peanut butter, AND pretzel. Helloooo! Yes, please! You know M&Ms are my all-time favorite candy, right?! LOVE them. Whew, sorry for that wee outburst. Just a little excited. Oh you know what else is great about these cookies? They contain NO flour. So strange, but awesome!
I made cookies for the very first time in 2010. Can you believe that? Not even 4 years ago. I was totally missing out. I must say I’m a little disappointed in myself for waiting so long. Of course, the cookies I made spread out all over the place in the oven and I didn’t know why. Then I realized…hey, it’s probably not the best idea to leave the cookie dough sitting out in an 80 degree kitchen. Rookie mistake.
A year after I first made cookies, I went all cookie crazy and made close to 200 of these Monster Cookies for a cookout at work. The reason I say close to 200 is because I ate about 10…in a row. Don’t judge. Haven’t you ever heard of quality control?!
These cookies are PERFECTLY chewy. I don’t know if it’s because of all the oats and no flour, but when I say chewy…I mean chewy. Oh, and the M&Ms? Pure heaven!!!! Perfection in a cookie, I tell you! Go on now…dig in!
Yields about 80 cookies when using a melon baller (about 1 tbsp. capacity)
- 1¼ cup brown sugar
- 1 cup sugar
- 1 1/3 cup creamy peanut butter
- 8 tbsp. unsalted butter—softened
- 3 large eggs
- ½ tsp. vanilla extract
- 2 tsp. baking soda
- ½ tsp. salt
- 4½ cup quick-cooking oats
- ½ cup EACH plain, peanut butter, and pretzel M&Ms (1½ cups total)
- 1/3 cup chocolate chips
- ¼ cup raisins
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
To a large bowl, add the brown sugar, sugar, creamy peanut butter, and unsalted butter and mix well using a hand-mixer set to medium speed. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract, baking soda, and salt, and mix again. Add the oats and mix on low until just combined. Using a rubber spatula, stir in the M&Ms, chocolate chips, and raisins.
Using a melon baller, drop cookies on the baking sheet about 2 inches apart. Bake for 8-10 minutes, or until just set. Be careful not to over-bake the cookies. Let cookies cool on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store leftover cookies at room temperature in an airtight container.