Monster Cookies!

Question: “Would you like a cookie?”
Response: “No”

Is No an option to that question? Isn’t it more like, a rhetorical question?

Q: “Would you like a cookie?”
A) Absofreakinlutely
B) Yes, please
C) No words, just an outreached hand to procure said cookie

So, anyway, would you like one? OF COURSE! If you’re a chocolate-peanut-butter-lover like me, you’ll be especially excited to take a bite out of one of these luscious, thick, chewy-on-the-inside crunchy-on-the-outside bursting with peanut butter and chocolate flavor, COOKIES:

Yum yum yum. These are made with all oats– no flour! If you want to make them gluten-free, just make sure to check your labels to ensure gluten-free oats, etc.

These have a higher peanut butter-to-butter ratio than most peanut butter cookies. Most peanut butter cookies are roughly 1:1, i.e. 1 cup butter and 1 cup peanut butter. To amp up the peanut butteriness (let’s pretend that’s a word), these cookies have 1 1/2 cups of peanut butter and just 1/2 a cup of butter. Plus, higher protein and healthy fats, so why not 🙂

Toss in a heaping 2 cups of chocolate chips, and you have delectable cookies that are sure to please your friends, family, coworkers, boyfriend, girlfriend, and any and all other cookie monsters in your life.
Let’s bake!

Monster Cookies
Makes about 4 dozen medium-large size cookies

1 stick (1/2 cup) butter, room temperature
1 1/2 cups peanut butter (I like Peter Pan brand, creamy)
1 cup granulated sugar
1 cup light brown sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
2 tsp baking soda
4 1/2 cups oats, quick-cooking or old fashioned will do
2 cups semi-sweet chocolate chips

1) Preheat your oven to 350 degrees F. Line two baking sheets with silpat mats or parchment paper. Set them aside for now.

2) In the bowl of your stand mixer, beat together the butter, peanut butter, granulated sugar, and brown sugar. Start on a low speed, and then gradually increase it to high. Use a rubber spatula to scrape down the sides of the bowl as needed. Keep beating on a high speed to cream everything together– at least 5 minutes. The mixture will become lighter in color.

3) Add in the eggs, vanilla extract, and salt. Beat again on a medium speed until fully combined.

4) Sprinkle the 2 teaspoons of baking soda over the dough, along with 2 cups of the oats. Set the mixer to a low-medium speed. As the oats incorporate, add another cup…and then another…and then the final 1/2 cup.

5) Lastly, add in the chocolate chips and mix with the mixer if you can. If the batter is too thick, switch to a wooden spoon and stir the batter by hand to finished incorporating everything together. Your dough will look like this!


6) Using a medium-sized cookie scoop, or two Tablespoons, scoop out balls of dough. I make these bigger than I make most cookies because the result is thick, chewy, oh-so-satisfying and WORTH IT. Probably about 2-3 Tablespoons-worth of dough 😀

Leave at least about an inch between each cookie.

7) Bake the cookies in your preheated oven for about 10 minutes, or until they start to get a slight, light golden brown color.

8) Cool the cookies on the pan for a few minutes. Then transfer them to a wire cooling rack to cool completely.

Per always, I strongly recommend trying at least one warm!!

Ooey gooey, thick & chewy…