Made with Reese’s pieces, chocolate chips, and a whole lot of peanut butter these double peanut chocolate chip monster cookies make for the perfect after school (or after dinner) treat!
It’s day four of our quarantine learning pod (consisting of Remy and one of her former daycare classmates) being in session and we already have our first runny noses.
DAY FOUR.
So, yeah, I have about thirty more gray hairs but it’s going great.
(Send wine.)
In all seriousness, Remy has spent so much time alone or just with adults the past six months that it is really nice for her to have a playmate.
And unfortunately, when four year olds are involved, runny noses are a given. They’re almost a rite of passage. A requirement.
We’re just taking it one day at a time.
Cookies help. Really, a lot.
Monster cookies first came to be when a dad in Michigan was making cookies for his children but ran out of flour, opting to use oats in the batter instead. Apparently he then proceeded to throw everything-but-the-kitchen sink into the cookies, because why not.
These cookies are typically made of a mix of peanut butter, oats, chocolate chips, and M&Ms. They’re soft and chewy with a good amount of crunch from the candies that are mixed in. This version is heavy on the peanut butter, using a higher ratio than most and Reese’s Pieces in place of M&Ms.
Be warned that the dough will need to rest for about 4 hours in the fridge (at least) so that the oats will have time to soften, so try to time them before you think you’ll have a cookie craving. Or just store some dough in the fridge at all times. Your call.
- 10 tbsp (140 g) unsalted butter, melted and cooled
- 1 cup (225 g) dark brown sugar
- 1 cup (200 g) sugar
- 2 tsp light corn syrup
- 1½ tsp vanilla extract
- 4 large eggs
- 1⅓ cups (340 g) creamy peanut butter
- 4½ cups (450 g) old-fashioned rolled oats
- 6 tbsp (48 g) all purpose flour
- 2¼ tsp baking soda
- ⅓ tsp fine sea salt
- 1 cup (225 g) Reese's Pieces candy
- 1 cup (170 g) dark chocolate chips
- Beat together the melted butter, sugars, corn syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1 minute. Add in the eggs, one at a time, mixing well after each addition.
- Decrease the mixer speed to low. Mix in the peanut butter until combined. Add in the oats, flour, baking soda, and salt. Mix on low speed until well combined. Stir in the Reese's Pieces and chocolate chips by hand using a spatula.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This rest will allow the oats to soften, so don't skip it!
- When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper. Scoop the batter into 3 tbsp-sized balls. Place them on the baking sheets about 2 inches apart.
- Bake just until the edges are set and the cookies are golden, about 12 minutes. Allow to cool on the sheets for 10 minutes, then remove to a wire rack to cool completely. Repeat with the remaining dough.
My oldest got pink eye on day 1 of quarantine back in March.
Telehealth nurse: does he have any other symptoms? Like a runny nose?
Me: Oh yes, he has allergies that are pretty difficult to control. He has a runny nose also.
Nurse: how long has he had this runny nose?
Me: 2 years? Maybe longer?