Deep Dish Monster Cookie

By srumbel

Enjoy this deep dish, highly indulgent monster cookie with family and friends
from thedomesticrebel.com

Ingredients

• 2 & 1/4 cups all-purpose flour
• 1 &1/2 cups old fashioned oats
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 cups light brown sugar
• 3/4 cup creamy peanut butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup miniature M&M's
• 13 Reese's Cups Minis (the snack size, not the really itty bitty ones)
• Hot fudge sauce, caramel sauce, ice cream, nuts, cherries, etc., optional

Preparation

Step 1

Preheat oven to 350 degrees F. Liberally grease a quart-size ovenproof baker (like this by Corningware) or an ovenproof cast-iron skillet with cooking spray and set aside.
In a large bowl, whisk together all of the dry ingredients together and set aside. Meanwhile, in the bowl of a stand mixer, beat together the butter, brown sugar and peanut butter until creamy and combined. Gradually add in the eggs, one at a time, and the vanilla.
Gradually add in the flour/oat mixture, about a cup at a time, until fully incorporated. Lastly, gently stir in the miniature M&M's to combine.
Press HALF of the dough mixture into the prepared dish. Gently press an unwrapped Reese's cup into the dough, arranged in a row pattern -- I did four on top, five in middle, four on bottom. Cover the Reese's cups with the remaining dough.
Bake for approximately 25-30 minutes or until the top is golden brown in color and the center isn't super jiggly. Allow the cookie to cool for about 15 minutes before dressing it up as you'd like. This is best served warm or at room temperature, and leftovers can be stored airtight in the fridge for about 3 days.