Monster Cookies 2.0

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 24
★★★★★
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Meet Monster Cookies 2.0 — a delightful twist on a classic favorite that's sure to satisfy your sweet tooth. Packed with textures and flavors, these cookies bring a little bit of everything to the table, making them a standout treat for any occasion.

Ingredients for Monster Cookies 2.0

Peanut butter is the creamy base that adds richness and binds everything together. The brown sugar and granulated sugar sweeten the cookies while also providing a bit of chewiness. Eggs help to set the structure and add moisture. A dash of vanilla extract enhances the overall flavor. Baking soda gives the cookies a slight lift, while a pinch of salt balances the sweetness. Old-fashioned oats bring a hearty texture, and the mix of mini chocolate chips, mini M&M's, chopped pecans, and raisins adds layers of flavor and crunch.

Tips & Tricks

  • If you prefer a chewier texture, slightly underbake the cookies and let them rest on the baking sheet longer.
  • Use a cookie scoop to ensure uniform size and even baking.
  • For a nut-free version, swap the peanut butter for sunflower seed butter and omit the pecans.

Serving Suggestions

These cookies are perfect on their own, but if you're looking to elevate your cookie experience, try sandwiching a scoop of vanilla ice cream between two cookies for a decadent treat. Alternatively, crumble them over yogurt or oatmeal for a sweet and crunchy topping.

Frequently Asked Questions

Can I freeze the dough?
Yes, you can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What can I substitute for raisins?
If raisins aren't your thing, try using dried cranberries or leave them out altogether.
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but they may result in a slightly different texture. The cookies may be a bit softer.

Monster Cookies 2.0 Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step ensures your cookies won't stick and makes cleanup a breeze. In a large mixing bowl, blend together the peanut butter, brown sugar, and granulated sugar until the mixture is smooth. You can use a spatula or electric mixer — whatever you're comfortable with.

Next, add in the eggs and vanilla extract. Beat until everything is fully combined. This is where the magic starts to happen, as the eggs will help the cookies rise and hold their shape. Stir in the baking soda and salt, followed by folding in the oats, chocolate chips, M&M's, pecans, and raisins. Mix until you have a well-combined dough that's brimming with goodies.

Using a tablespoon, drop the dough onto your prepared baking sheet. Space them about 2 inches apart to allow room for spreading. Pop them into the oven and bake for 10-12 minutes. You’re looking for golden edges and set centers. Once done, let them cool on the baking sheet for 5 minutes. This helps them firm up before you transfer them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Loaded with a variety of mix-ins for a fun bite every time.
  • Quick and easy to make, perfect for spontaneous baking sessions.
  • No flour needed, making it a great gluten-free option.
  • Perfect balance of sweet and salty flavors.

Ingredients

1 cup creamy peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 cups old-fashioned oats
1/2 cup mini chocolate chips
1/2 cup mini M&M's
1/4 cup chopped pecans
1/4 cup raisins

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, brown sugar, and granulated sugar until smooth.
3. Beat in eggs and vanilla extract until fully combined.
4. Stir in baking soda and salt, then fold in oats, chocolate chips, M&M's, pecans, and raisins.
5. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes until the edges are golden and the centers are set.
7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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