Big Giant Monster Cookies
Makes 24–25 cookies
| prepPreheat oven to 350°F / 177°C | ||||||||
| prepLine baking sheets with parchment paper or silicone baking mats | ||||||||
| 188 g all-purpose flour (spooned & leveled) | Whisk flour, baking powder, baking soda & salt | Fold in dry mix & oats on low speed | Beat in M&Ms & chocolate chips | Chill 30 min minimum (up to 4 days) | Scoop 65 g mounds, 3 in apart, 6 per sheet | Bake 350°F / 177°C, 14–16 min | Cool on sheet 10 min, transfer to rack | |
| 1 tsp baking powder | ||||||||
| 1 tsp baking soda | ||||||||
| 1 tsp salt | ||||||||
| 226 g unsalted butter, softened to room temperature | Cream butter & sugars until smooth, 2 min | Beat in eggs, peanut butter & vanilla, 1 min | ||||||
| 200 g granulated sugar | ||||||||
| 100 g packed light or dark brown sugar | ||||||||
| 2 large eggs, at room temperature | ||||||||
| 240 g creamy peanut butter | ||||||||
| 2 tsp pure vanilla extract | ||||||||
| 170 g old-fashioned whole rolled oats | ||||||||
| 345 g mini M&Ms | ||||||||
| 270 g semi-sweet chocolate chips, plus more for topping if desired | ||||||||
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