Mini Monsters - Cookies, that is

 

Sometimes it does seem as if there are 'mini-monsters' here. When things disappear without explanations, when the dishwasher doesn't work, when a good sounding recipe disappoints. But Monster Cookies have always been a favorite and I don't believe that have to be made in a monster-big size. These cookies hold their shape well and fit into the cookie jar neatly. And since they are a smaller size, they may encourage less snacking!  I doubled the original recipe to make a family sized batch, because my family always shows up when there are cookies! 

This will be a favorite recipe for you also. These cookies are soft and chewy, filled with chocolate chips, M&M's, salty peanut butter, and oats. Use dark brown sugar for a richer flavor. Semi-sweet chocolate chips are a good contrast to the milk chocolate of M&M's. Baking cookies at 375 degrees (instead of 350) 'sets' the rise, making the cookies hold the risen shape instead of spreading. Great texture and taste. 

MINI-MONSTER COOKIES

 

Ingredients:

1 stick unsalted butter, softened

2/3 cup creamy (or crunchy) peanut butter

1 ½ cup brown sugar, lightly packed 

2 large eggs, room temperature

2 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 cups all-purpose flour

1 cup quick oats

1 cup chocolate chips

1 cup M&M’s

 

Instructions:

1.    Preheat the oven to 375 degrees. Position the rack in the center position. 

2.    In the mixer bowl with a paddle attachment, cream the butter, peanut butter, and brown sugar together on medium/high until light and fluffy (3-5 minutes)

3.    Scrape down the sides and bottom of the bowl. Add eggs and vanilla and continue mixing on medium until just incorporated. 

4.    In a separate bowl, whisk together flour, baking soda, baking powder, salt, and quick oats. 

5.    Add dry ingredients into the mixing bowl and mix until they are just incorporated. Don’t overmix or the cookies will be tough. 

6.    Fold in chocolate chips and M&M’s with a spatula. 

7.    With a cookie scoop (I used a small scoop for ‘mini-monsters’) form cookie mounds. If desired, top each with a few extra chocolate chips and M&M’s.

8.    Bake for 8 – 10 minutes. The edges should look set and the centers slightly under-baked. Allow them to cool and continue to bake a little more on the cookie sheet.