Recipe: Monster Cookies

These cookies are a Pioneer Woman recipe. I love PW. I was so excited to make these cookies! The ingredient list sounded amazing and the M&M's were so colorful--also, lots of oatmeal--love, love, LOVE oatmeal cookies!! Of course, I doubled the recipe because I have a phobia of not having enough cookies.....

I would totally suggest making these cookies if:

1. You like flat cookies.

2. You like cookies that are more 'Stuff' than cookie.

3. You like peanut butter chips.

4. You like cookies, period.

We were divided in my house over these. My boy thought they were the greatest! He loves flat cookies (you there, Carp?) I was hoping for something different. More cookie, I suppose. I think I will try adding various extras to my favorite cookie recipe to see if it's more to my liking. Needless to say, the cookies were devoured. Unlike a previous forgettable recipe.....

Recipe: Monster Cookies

Prep Time: 15 Minutes | Cook Time: 12 Minutes | Difficulty: Easy | Servings: 36

Ingredients

2 sticks (1/2 Pound) Butter (salted) Softened

½ cups White Sugar

1-½ cup Brown Sugar, Packed

2 whole Large Eggs

1 Tablespoon Vanilla Extract

1-½ cup All-purpose Flour

½ teaspoons Baking Soda

1 teaspoon Baking Powder

2 teaspoons Kosher Salt

1-½ cup Oats (either Quick Or Regular)

½ cups M & M's (more To Taste)

½ cups Pecans, Chopped (more To Taste)

¾ cups Chocolate Chips (milk Or Semi-sweet)

½ cups Peanut Butter Chips

2-¼ cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Krispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Serve with glasses of cold milk.