The One Where I Make Big Giant Monster Cookies

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate adds antioxidants while chunks can be more economical.

M&M's

🥗Healthier: dried fruit

💰Cheaper: chocolate-covered raisins

Dried fruit provides natural sweetness without added sugars.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

Sift together all-purpose flour, baking soda, baking powder in a bowl and set aside.

In a stand mixer, add 1 cup of room temperature salted butter and mix until creamy for about 1 minute.

Scrape the sides of the bowl and continue mixing until smooth.

Add 1 cup brown sugar and 1 cup granulated sugar to the mixer and beat until fluffy for about 2 minutes, scraping the sides as needed.

Add 2 large eggs, 1 cup peanut butter, and 1 teaspoon vanilla extract to the mixture and beat together for a few minutes, scraping the sides down again.

Slowly add the dry ingredients to the mixer while it’s on low speed.

Add 2 cups oats, 1 cup mini M&M's, and 1 cup chocolate chips to the mixture and mix until combined.

Refrigerate the cookie dough for 30 minutes to 4 hours, noting that if refrigerated for 4 hours, it needs to sit out for an hour before shaping.

Scoop the dough into balls of 65 grams each onto a baking sheet, placing only 6 cookies per sheet.

Bake the cookies at 350°F for 14 to 16 minutes until brown on the outside and squishy in the middle.

While still warm, press in extra chocolate chips or M&M's for aesthetics.

Let the cookies sit for 10 minutes before transferring them to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens