The first time I tried these I was in college. My favorite bakery sold cookie dough scoops in sugar cones - that's what initally drew me in. Then I started venturing into trying not just the raw cookie dough cones that needed to be consumed on-the-spot but also convinced myself into taking a cookie or two back to the dorm room. Fatal mistake. Thus, the Freshman Fifteen (yes, I am pretty sure that I gained 10-15 pounds my freshman year of college living on cafeteria food, late night pizza and treat "splurges" such as these cookies).
Needless to say, you can imagine my delight years later when a friend shared this recipe for the famous M&M Monster Cookies! Fast forward just a few years later and my daughter was diagnosed with a severe allergy to peanuts, a main ingredient in this recipe! I may not get to enjoy these cookies as often as I'd like (only when Miss B is away, like this week, while she is at camp) but it probably cuts down on the return of those Freshman Fifteen pounds!
Next, I will need to share my second favorite cookie of all-time - the Chocolate Marshmallow Frosted Cookies that also were first tasted at the same college bakery! Watch out world - you are in store for some amazing sweet treats!
Monster Cookies
Ingredients:
3 eggs
1 1/2 cups packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon agave nectar syrup or corn syrup
2 teaspoons baking soda
1/2 cup butter, softened
1 1/2 cups peanut butter
4 1/2 cups rolled oats (not quick cooking oats)
1 cup semisweet or dark chocolate chips
1 cup candy-coated milk chocolate or dark chocolate pieces (M&M's)
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat the eggs. Add the remaining ingredients in order, mixing well.
3. Use an ice cream scoop to measure onto ungreased cookie sheet or baking stone.
4. Bake for 11-15 minutes.
Makes 6-7 dozen depending upon the size of your scoops.
