Monster Cookie-Wine and glue

By srumbel

This Monster Cookie Recipe has just about everything in it, making it the perfect soft and delicious cookie!
from wineandglue.com

Ingredients

• 1 1 1 cup all purpose flour see note 1
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup unsalted butter room temperature
• 1 1 1 cup brown sugar packed
• 1/2 1/2 1/2 cup granulated sugar
• 1 1/2 1 1/2 1/2 cups creamy peanut butter
• 2 2 2 large eggs room temperature
• 2 2 2 teaspoons vanilla extract
• 1 1 1 cup chocolate chips (I used milk chocolate)
• 1 1 1 cup M&Ms
• 1 1 1 cup quick cooking oats

Details

Preparation time 20mins
Cooking time 32mins

Preparation

Step 1

Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats. Set aside.

In a medium sized bowl, mix together the flour, baking soda, baking powder, and salt until fully combined. Set aside.

In a large bowl, beat together the butter, brown sugar and granulated sugar, until light and fluffy. About three minutes. Then proceed to beet in the peanut butter until fully combined.

Then beat the eggs, one at a time, into the butter and sugar mixture. Finally, beat in the vanilla.

Add in the flour mixture all at once (see note 2) mixing it in on a very low speed until you have no risk of fly flour and then up the speed just a little and mix in until the flour has just disappeared.

Finally, stir in the chocolate chips, M&Ms, and oats.

Use a 1 1/2 tablespoon cookie scoop to make uniform sized cookies balls. (Or make 1 inch sized dough balls.) Place them two inches apart on the cookie sheets and bake for 12 minutes, rotating half way through.

Remove from the oven. Allow to cool on the baking sheet for two minutes, and then transfer to a wire rack to cool completely. Once completely cooled, transfer to an airtight container and store for up to one week.

Recipe Notes

To measure the flour, spoon it into the measuring cup and level off the top, rather than scooping it right from the flour container.

Most cookie recipes suggest that you mix in the flour a little at a time so that the flour does not fly everywhere and it suggest that you not over-mix. I recently read that you should add it all at once, mixing in slowly at first so it doesn't go everywhere, and then just mixing until the flour disappears. This lowers the risk of over stimulating the gluten which can lead to a dense cookie.

Servings 44 cookies