Monster Cookies

Ingredients

Equipment Needed

• •Stand mixer with paddle attachment
• •Two large rimmed baking sheets
• •Parchment paper
• •1/4 cup measure or large cookie scoop
• •Wire cooling rack

Instructions

1. 1

   Cream butter and sugars

   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. The mixture should turn pale and increase in volume. Scrape down the sides of the bowl halfway through. This aeration creates the chewy texture you're after.

   Properly softened butter yields to gentle pressure but holds its shape. If your butter is too soft or melted, refrigerate the finished dough for 30 minutes before baking.
2. 2

   Add eggs and peanut butter

   Add the eggs one at a time, beating well after each addition. The mixture may look slightly curdled. Don't worry. Add the peanut butter and vanilla, then beat until fully combined and smooth. The batter will become thick and glossy, with that unmistakable peanut butter aroma filling your kitchen.

3. 3

   Mix dry ingredients

   Add the baking soda and salt directly to the batter and mix briefly to distribute. Add the oats all at once and mix on low speed until just combined. The dough will look shaggy and loose. This is correct. There's no flour to develop gluten, so the oats are doing all the structural work.

   Use old-fashioned rolled oats, not quick oats or steel-cut. Quick oats create a gummy texture, and steel-cut won't soften properly.
4. 4

   Fold in mix-ins

   Remove the bowl from the mixer. Using a sturdy wooden spoon or rubber spatula, fold in the M&Ms and chocolate chips by hand. Distribute them evenly throughout the dough. The ratio of mix-ins to dough should feel almost excessive. That's the point.

5. 5

   Portion the dough

   Line two baking sheets with parchment paper. Using a 1/4 cup measure or large cookie scoop, portion the dough into balls and place them 3 inches apart on the prepared sheets. These cookies spread significantly. Flatten each ball slightly with your palm. Press a few extra M&Ms into the tops if you want a more photogenic result.

   For perfectly round cookies, roll each portion into a ball between your palms before flattening. The warmth of your hands helps the dough hold together.
6. 6

   Chill the dough

   Refrigerate the portioned cookie dough for at least 30 minutes, or up to 24 hours. This step firms the butter and allows the oats to hydrate slightly, resulting in cookies that hold their shape better and develop superior texture. Skip this step only if you're truly impatient and accept slightly flatter cookies.

7. 7

   Preheat and bake

   Preheat your oven to 350°F. Bake one sheet at a time in the center of the oven for 12 to 14 minutes. The cookies are done when the edges are golden brown and set, but the centers still look slightly underdone and puffy. They will continue cooking on the hot baking sheet after removal. Pull them early rather than late.

8. 8

   Cool and serve

   Let the cookies cool on the baking sheet for 5 minutes. They're too soft to move immediately and will fall apart if you try. After 5 minutes, transfer to a wire rack to cool completely. The cookies will flatten slightly and develop chewy centers with crispy edges as they cool. Resist for at least 10 minutes. The chocolate needs time to set.

Chef Tips

• •Natural peanut butter with oil separation creates a different texture. Stick with commercial creamy peanut butter like Jif or Skippy for the most reliable results. The stabilizers help the cookie hold together.
• •For a peanut-free version, substitute sunflower seed butter and use the same quantity. The cookies will be slightly darker but equally delicious.
• •Add 1/2 cup of butterscotch chips for the full church potluck experience. Some Midwestern versions also include shredded coconut.
• •The dough freezes beautifully for up to 3 months. Portion and freeze on a sheet pan, then transfer to a freezer bag. Bake directly from frozen, adding 2 to 3 minutes to the baking time.
• •Store baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft.

Advance Preparation

• •Dough can be made up to 3 days ahead and refrigerated. Let it sit at room temperature for 15 minutes before portioning if too firm to scoop.
• •Portioned dough balls freeze for up to 3 months. Bake directly from frozen at 350°F for 14 to 16 minutes.
• •Baked cookies keep at room temperature in an airtight container for 5 days, or freeze for up to 2 months.

Frequently Asked Questions

Nutrition Information

1 cookie (about 58g)