Try this Monster Cookies recipe or contribute your own.
- Carbohydrate 34.3367513588949 g
- Cholesterol 58.8011904909969 mg
- Fat 26.4683781049825 g
- Fiber 2.23478578492645 g
- Protein 4.30166857301058 g
- Saturated Fat 15.310579290705 g
- Serving Size 1 1 Serving (89g)
- Sodium 197.746436572143 mg
- Sugar 32.1019655739684 g
- Trans Fat 1.85274804815579 g
- Calories 381 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Cream butter and peanut butter together. Add the sugars and stir until well mixed.
- Add eggs one at a time, then add vanilla.
- Mix oatmeal and baking soda separately, then stir into batter.
- Add chocolate chips last.
- Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Massive quantities of rolled oats and peanut butter require a heavy-duty stand mixer equipped with a paddle attachment to properly incorporate without straining the motor. Room temperature butter emulsifies cleanly with thick peanut butter when beaten for three solid minutes before any sugar touches the bowl. Dividing the dense dough into portions immediately after mixing prevents the starches from absorbing too much moisture on the counter.
Portioned cookie dough balls freeze exceptionally well on a sheet pan for two hours before transferring to a zippered freezer bag for up to three months. Baking straight from the frozen state adds roughly two minutes to the total oven time without requiring any thawing phase. Standard baking sheets lined with silicone mats ensure even bottom browning across all forty-two portions.
Visual cues dictate doneness far more accurately than kitchen timers for these flourless-style drop cookies. Edges should turn firmly golden while centers remain soft and slightly pale when pulled from the 350 degree oven. Residual heat on the baking sheet finishes the interior structure during a mandatory five-minute resting period before transfer to a wire rack.
Airing cookies completely on wire racks stops steam from softening the crisp outer crusts. Airtight glass containers preserve texture for five days at room temperature with parchment paper separating stacked layers. Individual cooled units also withstand direct freezing for quick lunchbox additions throughout the month.
