I do love a giant, chewy cookie- especially when it’s filled with copious amounts of peanut butter, oatmeal, chocolate chips and M&M’s. These Frankenstein cookies are sure to please children and adults alike. The batter fills an entire large mixing bowl, so they are great for sharing or wrapping up and handing out as foodie-gifts. David took them to work, and I believe there wasn’t a crumb left!
Slightly adapted from: Baked
makes: approximately 36 cookies
½ cup all-purpose flour
1 tablespoon baking soda
pinch of salt
5 ¾ cup rolled oats
¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
1 ½ cups firmly packed light brown sugar
1 ½ cups granulated sugar
5 large eggs
¼ teaspoon light corn syrup (don’t omit this-it’s integral to the recipe!)
¼ teaspoon pure vanilla extract
2 cups creamy peanut butter
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) M&Ms*
In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not over-mix.
Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
With a spatula or wooden spoon, fold the chocolate chips and M&Ms in the batter. Cover the bowl tightly with plastic wrap and refrigerate for 5 hours.
Preheat the oven to 360 (375 was too hot in my opinion-the cookies browned too quickly before the insides were properly baked). Line 2 baking sheets with parchment paper.
Use an ice cream scoop or large cookie scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart.
Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 5-8 minutes before transferring them to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.
*Lewis & Poliafito order orange M&M’s in bulk for their monster cookie recipe. You can order orange (or any M&M color from www.m-ms.com) and they come in packages from 7 oz. up to 10 pounds. I however liked the idea of adding other fall colors in addition to orange, so I had my poor husband painstakingly pick out the green and blue ones from a large pack of regular M&Ms.