Saturday, April 16, 2011

Monster Cookies, or How I Realized I Never Get Tired of Peanut Butter

I seem to be stuck in a rut. Several, actually.

An addictive TV show rut. An embarrassing musical preference rut. A bestpizzaever rut. And most of all, a peanut butter rut.

Every time I think about baking something, my mind goes directly to peanut butter. It all started with those ridiculous peanut butter cup cookies. Then there were the life-changing peanut butter cookie dough brownies. And this week? Cookies containing three times as much peanut butter as they do flour.

To top it all off, this monster cookie recipe is nearly identical to the one I posted in November. Despite having hundreds of recipes bookmarked (including everything from cream puffs to carrot cake), I somehow managed to make the same thing twice within six months.

Life is so hard sometimes.

Monster Cookies
Adapted from Brown Eyed Baker

3 eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1 & 1/2 cups peanut butter
4 & 1/2 cups old-fashioned oats
1/2 cup all-purpose flour
3/4 cup chocolate chips
1 & 1/2 cups m&m's


1. Preheat oven to 350 degrees. Line several cookie sheets with parchment paper.

2. In a large bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda, and salt with an electric mixer. Add the butter and peanut butter, and continue mixing until smooth. Stir in the oats and flour, followed by the chocolate chips and m&m's.

3. Scoop the dough into approximate 1/4 cup portions, and place about 2 inches apart on the prepared cookie sheets. Bake for 10-14 minutes, or until lightly browned. Cool on a wire rack.

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