Monster Cookies
This recipe combines several favorite flavors-peanut butter, butterscotch and chocolate-in one big cookie. Before baking, I like to press a few extra M&Ms on top for added color.
This recipe combines several favorite flavors-peanut butter, butterscotch and chocolate-in one big cookie. Before baking, I like to press a few extra M&Ms on top for added color.
- Carbohydrate 97.4449266835059 g
- Cholesterol 122.000333354062 mg
- Fat 49.012928010787 g
- Fiber 8.72720022959323 g
- Protein 18.7708480035569 g
- Saturated Fat 24.1937153388945 g
- Serving Size 1 1 (200g)
- Sodium 4258.95154437792 mg
- Sugar 88.7177264539127 g
- Trans Fat 3.68406113403109 g
- Calories 888 calories
Step-by-step
- In a large bowl, cream peanut butter, butter and sugars.
- Add eggs, one at a time, beating well after each addition.
- Add baking soda and vanilla.
- Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes.
- Stir in flour (the dough will be crumbly).
- Shape 1/4 cupfuls into balls.
- Place on greased baking sheets, about nine cookies on each sheet.
- Gently flatten cookies.
- Bake at 325° for 15-18 minutes or until edges are lightly browned.
- Remove to wire racks.
Standard drop cookies rely on a high ratio of fat to flour for tenderness, but these heavily loaded disks function differently because structural elements dictate the final crumb. Traditional oatmeal cookies often turn out cakey or dry when moisture evaporates too quickly during baking. This version avoids that pitfall by utilizing a substantial mass of dense mix-ins that physically inhibit gluten expansion and trap moisture within the dough matrix. Understanding how those solid inclusions interact with the binding agents prevents the final batch from crumbling into loose fragments.
Controlling Density and Structure
Achieving the characteristic bite requires strict adherence to sequencing, particularly regarding the ten-minute rest period called for before the flour enters the bowl. Allowing the oats, peanut butter, and sugars to sit gives the starches time to absorb excess surface oils, which stabilizes the structure before the dry proteins undergo hydration. Mixing the flour in last keeps gluten development minimal, ensuring the hefty volume of salted peanuts, butterscotch chips, and candies stays suspended without making the crumb tough. Portioning the raw dough into precise quarter-cup mounds guarantees even thermal transfer across the baking sheet when operating at a moderate 325 degrees Fahrenheit. Pulling the pans from the oven the moment edges turn lightly golden leaves the centers soft, compensating for the residual heat that continues cooking the cookies on the wire racks.
- Bake at 325°F for 15 to 18 minutes to prevent the butterscotch from scorching.
- Let the dough rest for precisely ten minutes so the oats hydrate fully.
- Flatten the 1/4-cup portions gently before baking to promote even heat distribution.
