The only thing scary about these monsters is how addictive they are!
These are a monster mashup of two of my favorite things in sweet treats: Sally's Baking Addiction and BD Provisions. The exceptionally soft and chewy peanut butter and oat cookie dough recipe is adapted from Sally, and the filling is the Monster Mix from BD Provisions, loaded with coated chocolate candies, peanut butter morsels, cashews, toffee, and white chocolate chips. I add some edible eyes to bring the monsters to life. If you’re looking for something fun, easy, and delicious to make with and for little kids, look no further. Just beware that these monster cookies might turn even the grownups into cookie monsters!
Equipment: medium mixing bowl; large mixing bowl; dry measuring cups; measuring spoons; hand or standing mixer; wooden spoon or rubber spatula; parchment paper or silicone baking liners; cookie sheets or rimmed sheet pans; spatula; wire racks Ingredients:
2½ cups all-purpose flour 1 cup quick oats
1½ teaspoons baking soda
2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
½ cup granulated white sugar
1½ cups creamy organic peanut butter
2 large eggs
1 tablespoon pure vanilla extract
2 cups mixed chocolate candy and nuts such as M&Ms, white chocolate chips, toffee, cashews, peanuts, chocolate chips, peanut butter chips, etc.
1 package candy eyeballs
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners.
2. Combine the first four ingredients in a medium bowl and set aside.
3. In a large bowl, cream together the butter and both sugars with an electric mixer until fluffy. Mix in the peanut butter and vanilla, then the eggs (one at a time) and beat well. Add the dry ingredients and combine well. Fold in the 2 cups of chocolate candy and nuts.
ILOC tip: use organic, natural peanut butter with the only ingredients being peanuts. There are many creamy brands to choose from and no added sugar means that the balance of flavors and sweetness will be just right.
4. Form dough into balls using approximately 3 tablespoons of dough. Place each ball two inches apart on the lined baking sheets. Using the back of a spatula, slightly press down the cookies since they will not spread much as they bake. Press two candy eyes into each flattened cookie.
5. Bake for 12 minutes, or until lightly golden brown. Cool cookies on the baking sheet for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.
Makes approximately three dozen cookies.
