Monster Cookies with M&Ms (Printable Version)

# What You'll Need:

→ Wet Ingredients

01 - 115g unsalted butter, softened
02 - 150g firmly packed dark brown sugar
03 - 50g granulated sugar
04 - 125g creamy peanut butter
05 - 1 large egg, at room temperature
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - ½ teaspoon baking soda
08 - ¼ teaspoon kosher salt
09 - 140g white whole wheat flour or whole wheat pastry flour
10 - 100g old fashioned rolled oats

→ Mix-ins

11 - 150g dark chocolate M&Ms
12 - 85g semi-sweet or dark chocolate chips
13 - 85g peanut butter chips

# Step-by-Step Directions:

01 - In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
02 - Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
03 - Sprinkle the baking soda and salt over the top. With the mixer on low, gradually add the flour, mixing just until the flour disappears.
04 - Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
05 - When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 175°C. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons.
06 - Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone).
07 - Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.

# Helpful Notes:

01 - Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator, then transfer to the counter.
02 - To freeze dough: Portion into balls and arrange on a parchment-lined baking sheet. Place in freezer until firm, then transfer to an airtight container and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed.

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