You know when you meet someone just once, but already you feel as though you really know them? I only met my husband’s Aunt Betty once, at our wedding. We only spoke for a few minutes or so, but in those few minutes, we laughed and joked around like old friends. And that first impression always stuck with me. One of my favorite photos from our wedding day is this one of Aunt Betty and I laughing together:
Aunt Betty recently passed away. For the past few days, I’ve been trying to think of a way to honor her memory. I still wasn’t sure how to do that when I sat down to do some menu-planning earlier this week. On a whim, I decided to take a look through some cookbooks my mom-in-law gave me when I married into the family, one of which was a cookbook her church put together a few years ago. I jumped to the dessert section first (of course), and, as if by fate, one of the first recipes I found was a recipe for Monster Cookies by our Aunt Betty.
Let me tell you about these cookies. They’re made with peanut butter, oats, chocolate chips and M&Ms. So, basically you get a mouthful of chocolate and peanut butter goodness in every single bite. They’re big, chewy and absolutely crave-worthy. I’ve made monster cookies before, but I have to say this recipe beats all others. We won’t have a problem at all making these in Aunt Betty’s memory.
I hope you love them as much as we do.
Makes about 20 cookies
- 3 eggs
- 1 stick unsalted butter, at room temperature
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 teaspoons baking soda
- 1 cup peanut butter
- 4-1/2 cups quick oats
- 1 cup chocolate chips
- 1 cup M&Ms
- Preheat the oven to 350° and line cookie sheets with parchment paper.
- In the bowl of your mixer, beat the eggs on high speed until pale yellow and frothy, about 1-2 minutes.
- Beat in the butter and both sugars for an additional 2 minutes, until well-combined.
- Stop the mixer, then add the rest of the ingredients. On low speed, mix all of the ingredients until well-combined.
- Using a large ice cream scoop, drop the cookie batter on the prepared cookie sheets, spacing the cookies 2 inches apart.
- Bake at 350° for 14-15 minutes, until the cookies are set and lightly golden brown.
- Cool the cookies completely on the cookie sheets, and enjoy!