Oatmeal cookies tend to get a bad rap. Usually because they are paired with raisins. How many times have you been duped by an oatmeal raisin cookie that looks like a chocolate chip cookie? It’s so wrong. Nothing against raisins, but I prefer chocolate with my oatmeal, please. K, thanks.
Now, add some peanut butter to that oatmeal and chocolate, and now we’re talking. I’ve had these monster cookies saved on Pinterest forever, but for some reason never got around making them. Well, I’m here to say that they have quickly become one of my favorite cookies. The oatmeal makes them nice and chewy, which exactly how I like my cookies. You can really use any mix-ins that you have around the house – peanut butter chips, toffee bits, white chocolate chips, etc. You could even use Reeses’s pieces instead of M&M’s for fall twist!
- 1 cup packed brown sugar
- ½ cup white sugar
- ½ cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1½ cups peanut butter
- 4½ cups oats (quick cooking or old-fashioned)
- 1 cup semi-sweet chocolate chips
- 1 cup M&M's chocolate candies
- ***Note that there is no flour in these cookies, which may seem odd, but the oatmeal replaces over for the flour.
- Preheat oven to 350 degrees F. Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M's.
- To make regular sized cookies: Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for 7-9 minutes.
- To make "monster" sized cookies: Use an ice cream scoop to drop balls of dough onto an ungreased cookie sheet. Bake for 15-20 minutes.
- Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.
Source: Everyday Home Cook