Just a couple things about this recipe. I am one to try 20 different Monster Cookie recipes and then take one and try it twenty different ways. The thing I know about this recipe is that you can’t mess with it. You have to use quick cooking oats because if you substitute old fashioned oats they will turn out like rocks! Second thing is that this recipe makes a lot – so be sure your kids invite their friends over!
Kristina’s Monster Cookies
½ stick butter
½ c peanut butter
½ c sugar
½ c brown sugar
1 t vanilla
2 ¼ c quick cooking oats
¼ c finely chopped peanuts (nut topping)
¼ c Mini Ghirardelli Chocolate Chips
½ c mini M&Ms
Preheat oven to 350 degrees. Cream butters, sugars and vanilla. Add eggs and mix until combined. Mix in remaining ingredients until combined. Drop tablespoon full onto greased cookie sheet. These do not spread when baking so if you like mounds leave them as they come off the spoon but if you prefer them a bit flatter after baking, then just press them down gently with the back of the spoon before putting them in the oven. Bake for 10 minutes. Remove from pan to cooling rack. Store in airtight container for 3 days. Click here for printer friendly version of this recipe.
The last photo is of an opened bag of Ghirardelli Mini Chocolate Chips that I used when making these cookies. I only use Ghirardelli and have used them for years.
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