I saw The Book of Mormon the Musical last night! It was everything that I heard it was and more. It was absolutely the best play I’ve ever seen (I haven’t seen many, but still) and I would even go as far as to say that if you don’t live in New York, book tickets to visit just to see this musical. It wasn’t just about Mormonism, obviously – it poked fun at religion in general, but in a loving way. Even if you’re a really religious person, you’d love this show, as long as you aren’t offended by a sprinkling of profanity here and there – it’s all in good fun! All of the actors were incredibly talented and the music was so well done. I would expect nothing less from Trey Parker and Matt Stone, who speak often about their love of musical theater. Everyone in the audience was cracking up, and during intermission, everyone I walked past were on their cell phones, telling people that they must come see the show immediately.
You could say that these cookies are a lot like the play: there’s a lot of different things piled up into one cookie, and even some things you wouldn’t expect. I probably wouldn’t say that, though. They are, however, some delicious cookies. They are from my favorite cookbook, Baked: New Frontiers in Baking. These Monster Cookies start out as just regular peanut butter cookies, but then oats are added to help with the chewiness. On top of that, M&Ms, the favorite cookie candy, and chocolate chips, are added to the mix, for lots of texture. I used chunky peanut butter, too, because I love the crunch of the bits of peanuts throughout. I’m not joking when I say that these are my favorite cookie. Everyone who tried these couldn’t say enough about how much they loved them – I even had a few friends tell me that they, too, had found a new favorite cookie in these Monster Cookies. If that doesn’t convince you, I don’t know what will. They are delicate, but rich, as well as playful looking, thanks for the colorful M&Ms. I doubled this recipe (which turned out to be about 15 pounds of dough – yes, I weighed it) and had to mix mostly everything by hand because my mixer couldn’t handle almost 12 cups of oats mixed with everything else, but the hard work was well worth it!
I could only find dark corn syrup, for some reason. It worked just as well!
Combine the flour, baking soda, salt, and oats. Set aside.
Cream the butter until smooth and pale, about 3-5 minutes.
Add in the sugars and beat to combine, then add in the eggs one at a time, followed by the corn syrup and the vanilla extract.
Beat in the peanut butter, then gradually add in the oats. I doubled this recipe (crazy, I know), so I had to mix in the oats by hand – it’s totally possible!
Add in the M&Ms and chocolate chips. Cover tightly and refrigerate for at least 5 hours. This is something that you HAVE to do, so if you don’t have time to refrigerate your dough, may I suggest another peanut butter oatmeal cookie recipe?
After the dough has chilled, roll 2-tablespoon sized balls and place on a lined and/or greased baking sheet. Bake at 375 degrees F for 12-15 minutes.
Allow to cool before serving (if you can wait that long).
- ½ cup all-purpose flour
- 1 tablespoon baking soda
- ⅛ teaspoon salt
- 5¾ cups old-fashioned oats
- ¾ cup unsalted butter, room temperature
- 1½ cups firmly packed brown sugar
- 1½ cups granulated sugar
- 5 large eggs, room temperature
- ¼ teaspoon corn syrup (the recipe calls for light, I used dark)
- ¼ teaspoon vanilla extract
- 2 cups peanut butter (I prefer chunky, but creamy works, too)
- 1 cup semisweet chocolate chips
- 1 cup M&Ms
- In a large bowl, whisk together the flour, baking soda, and salt. Add in the oats and whisk until evenly combined. In the bowl of an electric mixer, cream the butter until smooth and pale in color. Add in the brown sugar and the granulated sugar and beat until fluffy, about 2 minutes.
- Scrape down the sides of the bowl and beat in the eggs one at a time, being sure to incorporate the egg fully before adding in the next one. Add in the corn syrup and vanilla extract and beat until combined.
- Scrape down the bowl and add in the peanut butter. Mix gradually until just combined. Very carefully add in your oat mixture in three separate additions, so you don't overload your mixer. Mix until just incorporated (don't overmix).
- Fold in your chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for at least 5 hours. This is important for the texture of your cookies.
- Preheat your oven to 375 degrees F. Line and/or grease your baking sheets. Roll the dough into balls the size of 2 tablespoons (I used a small ice cream scooper to do this) and place them on the baking sheet about 2 inches apart from one another. Do NOT press down.
- Bake for 12-15 minutes, turning the pans once through the baking time. The cookies are ready when they are set and golden. Let the cookies cool completely for 8-10 minutes on the baking sheets before removing them and placing them on a new surface to cool completely. These can be stored in an air-tight container at room temperature for 3 days.