bake sale contenders, rather than because I want to eat one. I made a mini version of these for my taste test cookie and it was good: the edges were crisp and the middle was chewy. The crunch and chocolate from the M&Ms is probably my favorite part. If you like monster cookies, this is a good version to make. Don't forget to make them monster size! I made the dough balls just a little bigger than the size of golf balls and baked from frozen dough so they didn't spread much and stayed satisfyingly chubby.
1 1/2 cups all purpose flour
1 box (3.4 oz) vanilla pudding
1 teaspoon baking soda
1 stick of butter, softened
1/2 cup peanut butter
2/3 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
1/2 cup quick cooking oats
1 cup mini M&Ms
1/2 cup chocolate chips
1/2 cup peanut butter chips
- Preheat oven to 350 degrees F (if baking right away).
- In a medium bowl combine flour, baking soda, and vanilla pudding; set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, on medium speed cream together butter, peanut butter, and sugars until light and fluffy, about 5 minutes. Then add egg and vanilla. Scrape down sides.
- Reduce to low speed and add flour mixture. Combine until just incorporated.
- Add oats, M&Ms, chocolate chips, and peanut butter chips. The batter should be thick enough to work with and roll.
- Line cookie sheets with parchment or a baking mat and scoop golf-sized balls of dough. Roll into ball shape between palms and space cookies 2 inches apart. (You can freeze them at this point.) Bake for 10-12 minutes or longer depending on the size. Bake just until the middle no longer looks raw and the edges are golden. Let cool for 5 minutes before transferring to cooling rack.