Monster Cookies

 

Ingredients

• 16-ounce jar creamy peanut butter
• 1 stick + 2-2/3 TBSP butter, softened
• 1-1/3 cups sugar
• 1-1/3 cups packed brown sugar
• 4 large eggs, room temperature
• 2-1/2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon light corn syrup
• 6 cups (600 g) old-fashioned oats
• 8 ounces semisweet chocolate chips
• 1 10-ounce bag milk chocolate M&M's (or 3 3.1-ounce theater boxes M&M's)
• 4-ounce theater box Reese’s Pieces (optional)

Directions

• 1. In the bowl of a stand mixer, cream peanut butter*, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.
• 2. Preheat oven to 350°**. Drop by 1/8 cupfuls (or medium-sized cookie scoop) onto parchment-lined baking sheets. Bake 12-14 minutes (or 10-12 minutes in the Breville***) or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
• YES IT ALL FITS IN THE MIXER! JUST BARELY, BUT IT FITS! Keep the mixer on low because the thick dough is tough on the motor.
• * Serving spoon from Target works perfectly to get the PB out of the jar; also, a glove on your left hand lets you easily remove the PB from the spoon with your finger.
• **Make the dough a day ahead. Portion out dough balls in the container with handles and place in the fridge.
• ***You can fit 5 cookies on the 1/4 sheet pan: one in each corner and one in the middle.