This week I made Reese’s Pieces Peanut Butter Monster Cookies. I substituted Reese’s pieces for M&M’s, regular chocolate chips instead of minis, and old fashioned oats instead of quick oats. I made these substitutions because this is just what I had at home. I learned the best way to cook is to use what you have at home and to never be afraid to change a recipe. Food is usually very forgiving.

I was worried about using the different oats, but it still turned out yummy. I took the first pan out and my dad had already eaten eight cookies by the time the second pan came out. These were very easy to make and I would definitely make them again. The only difficult thing when working with peanut butter is that it gets EVERYWHERE and is a pain to clean. Also, make sure to clean off the utensils thoroughly, so the next time if you make something without peanut butter it doesn’t get in it. It would be a shame if someone with allergies had a reaction.

THE BEST MONSTER COOKIES

The best monster cookies are loaded with peanut butter, oats, chocolate chips and m&m’s. They are thick, chewy, soft-baked cookie, with a surprise ingredient that is addictive and delicious.

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups quick oats
• 1 cup mini semi-sweet chocolate chips
• 1 cup mini M&M candies

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a silpat liner.
2. In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar and peanut butter until light and fluffy, about 3-4 minutes.
3. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
4. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, salt and whisk to combine.
5. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
6. Add the oats, chocolate chips and M&M candies. Mix on low speed just until dough is combined.
7. Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough and place on the baking sheets.
8. Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
9. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
10. ** For more of a cookie shape, take the bottom of a glass cup and gently press down on the cookie a few minutes after they come out of the oven. You can also shape the cookie dough into a cookie shape before baking. These cookies do not spread much at all while baking.