Rob’s spring softball league was supposed to start two weeks ago, but BOTH games thus far have been canceled due to rain. On Monday night, the team was literally walking onto the field around 9:10 pm (for their scheduled 8:30 pm game) when the game was called—so disappointing! Even though it was a bummer that the team didn’t get to play, I was happy to see everyone and catch up briefly. In addition to watching the guys play, those of us in the stands have gotten in the habit of bringing an awesome spread of snacks. On Monday night, I brought one of my all-time favorite cookie recipe that I am excited to share!
1st up to bat – monster cookies! These soft and chewy cookies are hearty enough to satisfy hungry adult men after softball but also sweet enough for kids to enjoy! The peanut butter and chocolate combination (from chocolate chips and M&Ms) is a home run! Shoot, these cookies are so good, they might as well be called grand slam monster cookies! Sorry, I will stop with the softball puns… :)
Back to the monster cookies, I have been making them since college, and they are loved by everyone. It is an easy recipe and makes a large but manageable batch. Please be aware that this recipe contains NO flour. You’ll be using lots of whole grain oats instead! Here are my best tips for these monster cookies to come out perfectly:
I recommend making the dough at least one day before you intend to bake them. This allows the oats to soak up some of the moisture in the dough.
Bake the cookies on light cookie sheets lined with parchment paper for easy removal (you’ll thank me later)!
For the perfect texture, slightly underbake the cookies. Pull the cookies from the oven when they have puffed and are barely golden but not brown. They will firm up as they cool.
Enjoy, my friends! My fingers are crossed for warmer and sunnier weather the rest of the spring season so these guys can finally play ball!
Recipe from the Catholic Team Parishes 2006 Recipe Book (Webster County, Iowa)
½ cup (1 stick) butter
1 ¼ cups peanut butter
1 cup sugar
1 cup brown sugar
1 tsp corn syrup
2 tsp vanilla
½ tsp salt
2 tsp baking soda
4 ½ cups old-fashioned oats
1 ½ cups semi-sweet chocolate chips
1 12-oz bag (or closest size) plain M&Ms
Cream butter, peanut butter, and sugars together with a mixer until fluffy. Add eggs, corn syrup, vanilla—mix until well combined. Then mix in salt and baking soda. Mix in oats, chocolate chips, and M&Ms. Cover the dough and refrigerate overnight (this is not required but your dough will be less sticky).
When ready to bake, preheat oven to 350°. Drop by rounded tablespoons on a parchment lined cookie sheet and press down slightly. Bake approximately 12 minutes or until lightly golden and still very soft. Let sit for about 1 minute on cookie sheet and then carefully remove. Let cool on cooling racks.
See more photos below!