Monster Cookies
Monster Cookies
Ingredients
Cookies
- 1 ½ cups creamy or chunky peanut butter (that's one full 16-ounce jar minus ¼ cup)
- 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
- ⅓ cup melted coconut oil or 5 tablespoons melted butter
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
- ¾ cup bittersweet chocolate chips
- ¾ cup candy-coated chocolates (like M&M's) or additional chocolate chips
- Optional: flaky sea salt, for sprinkling
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
0 - 2
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they're evenly incorporated.
0 - 3
Working with an ice cream scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you'd like your cookies to look extra pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
0 - 4
Bake 10 to 12 minutes, until they're just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
10 min - 5
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
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