The dough can be refrigerated in an airtight container for a few days.If you're making them for Halloween, you can add little eyeball sprinkles to the top of each cookie to make them festive!.They will set up as they cool and stay chewy for days! Take them out before they appear done, with just lightly golden tops and still looking just a little jiggly. OR you can do a fun little trick where you bang the pan (literally pickup the pan and bang it down) halfway through baking to make them a little flatter. The cookies don't spread a whole lot in the oven, so you may need to press them down gently before baking.If you don't have time to wait around, pop the butter in the microwave for 5-10 seconds at half power, and place the eggs in a bowl of warm water for about 5 minutes. Room temperature eggs and butter ensure even mixing fo the dough.Remove from the oven and let cool for 5-10 minutes before moving cookies to a cooling rack or eating.Bake for 10 minutes at 350☏, or until golden on top and not-quite-set.Use a large cookie scoop (3 tablespoons) onto a baking sheet lined with parchment or a silicone baking mat.Stir in the oats, chocolate chips and m&ms until mixed in evenly.Add the peanut butter, eggs, vanilla and baking soda and mix until fluffy.Cream together the softened butter, brown sugar, and granulated sugar. Made with just oats and no flour of any kind, they are naturally gluten-free! This recipe also uses no corn syrup, like the original recipe calls for, just in case you don't keep any around. It only uses two eggs and one cup of peanut butter, so hopefully a grocery run won't be necessary. My recipe for monster cookies is just as delicious as the one I remember as a kid, but it's scaled back to a reasonable size, still offering plenty of big cookies, but not an overwhelming amount. I recall the recipe using a full dozen eggs and an obscene amount of peanut butter. There are as many different recipes for monster cookies as there are bakers, but the recipe I grew up with was for a mega batch of the most delightfully chewy peanut butter oatmeal cookies with chocolate chips and m&m candies. This is my take on the famous monster cookie recipe - but scaled down to make not quite so many cookies, and without the Karo syrup. Though the batch never made its full potential of cookies, because we'd always sneak some of the dough and eat it raw ( salmonella be damned). The recipe made about 80 of these monstrous cookies, hence the name monster cookies. They were the size of your face and stuffed with everything a good cookie should have (peanut butter, chocolate, oats, and m&ms) and nothing it shouldn't (raisins). When I was a kid, my mom used to make the most glorious monster cookies.
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