Monster Cookies

Oh how I love a peanut butter, oats and chocolate combination.  These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later.  Delicious!

Let’s run down the list again – peanut butter, oats, chocolate chips, m&m’s and raisins – how can you go wrong?  The raisins can be omitted, but I love them in this recipe.  A contrast in texture from the chocolate chips and m&m’s.

This batch makes a ton and they freeze great too.  We couldn’t stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them.  It was the only way to ensure they wouldn’t be gone in like a minute!

Buttery and colorful, chewy and a real sink-your-teeth into cookie.  One of my absolute favorites!

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Monster Cookies

Yield: 5 dozen

2 sticks of butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

1 cup peanut butter

2 eggs

1 teaspoon vanilla

4 1/2 cups quick cooking oats

1 cup semi-sweet chocolate chips

1 cup m&m candies

1/2 cup raisins

Preheat oven to 350 degrees. In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth. Add eggs, 1 at a time. Add vanilla. Stir in oats, chocolate chips, candy and raisins. Mix until everything is combined.

Using a small cookie scoop, drop dough onto a baking sheet. Bake 10-12 minutes, being careful not to over bake. Let cool for 2 minutes on cookie sheet, then transfer to wire rack.

Cookies can be frozen for up to 3 months in a freezer bag or airtight container.

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