My name is Madison, and I am addicted to cookies.
That sounds ridiculous, because let’s be honest– everyone loves cookies. However, I don’t just love cookies. I NEED cookies. They are my true and utter weakness. Nick endearingly calls me “Cookie Monster.” Unfortunately, I don’t think he means this in a “cute-children’s-show-animal-who-loves-cookies” type of way. More like a “you-act-like-a-crazy-monster-when-you-dont-have-cookies” scenario.
What makes my addiction worse is that I’m a bit of a cookie snob. Store-bought cookies? Not for me. Sure, Oreos taste fine. However, I would never choose them, and these processed, packaged cookies honestly don’t satisfy my cookie cravings.
If I am going to indulge, it’s going to be in a homemade cookie (preferably, a cookie homemade by me so I can sneak a few bites of dough.) There is something so comforting about a homemade cookie, something so perfect. I love the uneven edges, the bumpy tops. I love how just like snowflakes, no two homemade cookies are ever the same. Each uniquely delicious.
Despite being selective about the quality of my cookies, I do not discriminate based on type. Oatmeal Raisin? Chocolate Chip? Snickerdoodle? YES PLEASE! There are certain cookies I prefer to others (*cough* chocolate), but I can honestly say that I value each type for its own unique qualities. While I of course have my beloved “go-to” cookie recipes that I make time and time again, it is rare that I ever make the exact same cookie twice. I am constantly experimenting with recipes and searching for the perfect combination of flavors and textures.
Now that I am finished with my overly dramatic cookie rant, I can finally speak about the cookies this post was supposed to be about in the first place- Monster Cookies. I wanted to bring some cookies to the friends we were visiting in Raleigh this past weekend, and send some to the beach with Nick for his Spring Break (this is your opportunity to feel sorry for me that he is on Spring Break while I stare at snow out my window.)
I decided to make these Monster Cookies, as I knew they would be a hit with all consumers. Oats, peanut butter, chocolate– what’s not to love? The best part about these cookies is that you can add any mix-ins that you want (within reason– no Skittles, please). They give you the opportunity to be creative with different flavors and use up any candy you need to get rid of. While there are several different monster cookie variations out there, what I love about this particular recipe is its strong peanut butter taste and extremely soft texture.
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- ¼ cup Biscoff spread (optional- can substitute with more peanut butter)
- 1 large egg
- 1 teaspoon real vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ¼ cups all purpose flour
- ½ cup oats (I used chopped Old Fashioned Oats, but Quick Oats are great too!)
- ½ cup M&Ms
- ½ cup Reece Pieces
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350F degrees. Line baking sheet with parchment paper.
- In a large bowl, cream the butter and sugars together until light in color- about 3 minutes. Blend in the peanut butter, Biscoff spread, egg, and vanilla.
- In a separate bowl, mix together the baking soda, flour and salt. Slowly add the dry ingredients to the butter/sugar mixture until just blended. Do not overmix.
- Fold in the oats, candy and chocolate chips.
- Roll balls of dough and place on baking sheet.
- Bake for 8-10 minutes. Do not over bake! Cookies will appear underdone when you take them out. Cool cookies on baking sheet for 10 minutes and then move to wire wrack.
- Store cookies in air-tight container for up to 1 week.