Paula Deen Monster Cookies

Ingredients Needed for Monster Cookies

• ½ cup multi-colored chocolate candies - Use any flavor or color of M&M’s you like! 
• Softened butter - Unsalted butter, softened to room temperature - The best butter to use for baking is unsalted butter so you can control the amount of salt that goes into the recipe. 
• Creamy peanut butter - Use good peanut butter that is just ground-up peanuts and no other ingredients added to it. Costco’s Kirland’s brand is really good for this. Can always sub PB2 to make it lower points.
• Vanilla extract - As Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smell like vanilla beans. 
• Granulated sugar - Or  regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
• 1 ¼ cups packed light brown sugar
• 3 eggs - when baking always use room temperature eggs
• 2 teaspoons baking soda
• 4 ½ cups not instant quick-cooking oatmeal
• Some additional add-ins you could add to the batter would be shredded coconut, chopped peanuts, white chocolate chips, or butterscotch chips. 
• for the rest of the recipe, please see the recipe card below

How to Make Monster Cookies 

Preheat the oven to 350 °F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. Makes about 3 dozen cookies.