Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Monster Cookies

July 29, 2014

It’s time for Tim and I to finally meet our neighbors.  What better way then to introduce ourselves with baked goods.  I found this amazing Monster Cookie recipe from Sally’s Baking Addiction and made a fresh batch.

 

These cookies are peanut buttery, with lots of chocolate and softer than your average monster cookie.

Seriously - these might be my new favorite go to monster cookie recipe.  I LOVE THEM! 

 

YUMMM! Enjoy!

Monster Cookies
(Recipe inspired from here

  • 1/2 C. salted butter, room temperature

  • 1/2 C. light brown sugar

  • 1/4 C. sugar

  • 3/4 C. creamy peanut butter

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • 1 and 1/4 C. all purpose flour

  • 1/2 C. quick oats*

  • 3/4 C. M&Ms

  • 1/2 C. semi-sweet chocolate chips

Preheat oven to 350 degrees. Line baking sheet with baking mat.

 

In a large mixing bowl, mix together the butter, brown sugar and sugar together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Don’t overmix the ingredients.  Fold in the quick oats, M&Ms, and chocolate chips with spatula.

 

Use medium cookie scooper (about 2 Tbsp of dough per cookie) and scoop onto prepared baking sheet (12 per sheet).  Bake for 9 minutes.  The cookies will appear undone.  Slightly press down the baked cookies with the back of a spoon.

 

Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

 

 

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