Monster Cookies



One Year: Elvis Cake
Two Years: Candy Bar Chocolate Chip Cookie Bars
Three Years: Chewy Toffee Cookies
Four Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Monster Cookies
Makes one dozen

1 1/4 cups all-purpose flour
1/2 cup oats
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1/2 cup peanut butter
1 tbsp molasses
1 cup granulated sugar
1 egg
1 egg yolk
1 tsp pure vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup Mini M&Ms, plus more for sprinkling.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, oats, baking soda, and salt. In a large bowl, beat together butter and peanut butter. Add molasses and sugar, and beat until fluffy. Beat in egg and egg yolk, one at a time. Beat in vanilla extract. Beat in dry ingredients in halves, until just combined. Stir in chocolate chips and M&Ms. Scoop 2 tbsp of dough per cookie, rolling into a ball and pressing down slightly on the baking sheet, to flatten. Sprinkle each cookie with additional Mini M&Ms, and bake for 8-10 minutes, until golden brown and slightly underdone in the middle. Let cool on baking sheet for five minutes before transferring to a cooling rack. Cookies will last up to three days, stored in an airtight container.

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