Soft-Baked Monster Cookies
  • 1 c. (2 Sticks) Unsalted Butter, softened
  • 1 c. Light Brown Sugar, packed
  • ½ c. Sugar
  • 1½ c. Creamy Peanut Butter
  • 2 Large Eggs, room temperature
  • 1 T. Pure Vanilla Extract
  • 1 t. Baking Soda
  • ½ t. Salt
  • 2½ c. All-Purpose Flour
  • 1 c. Old-Fashioned or Quick Oats (I used old-fashioned)
  • 1 c. Regular M&M's
  • 1 c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
  • 1 c. Semi-Sweet Chocolate Chips
  • 2-4 Regular Size Butterfinger Bars, roughly chopped (I used 2 but if I did them again, I'd use more)
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in peanut butter and then eggs, one at a time, then the vanilla. Whisk together the flour, salt, baking soda and oats and mix into the butter/egg mixture on low speed. Mix in the M&M's, dark and semi-sweet chocolate chips and Butterfingers.
  3. Roll the dough into 2 " balls and place about 2 inches apart on the baking sheets. Bake for 10-11 minutes (10 if you want them just slightly underdone), rotating pans and switching racks halfway through. Let cool on pans for 2 minutes and then transfer to wire racks and let cool completely. Store in an air-tight container.
Makes 40 cookies.
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