We love chocolate in our house and love a good chewy cookie! Heck we just love cookies. I have always been a fan of the famous monster cookies, packed full of oatmeal, chocolate chips and mini chocolate covered candies. But wait it gets better how about putting all the goodness of a monster cookie in chocolate cookie dough for a double chocolate bang!!! Chocolate Monster Cookies, packed full of oatmeal, chocolate chips and mini chocolate covered candies.
So I did it! These cookies are sooooo good. They are moist, chewy and packed full of chocolate goodness.
I love learning about the science of cooking and baking and was watching one of my favorite daily shows and one of the regulars had a spot on the importance of creaming your butter and sugar when making cookies. I had been introduced to this principle a couple of years ago when I visited the Cordon Blue Cooking School but I had forgotten why it was so important. What you want to happen when creaming butter is to become this beautiful light yellow color and the texture is light and creamy. What this does is add air to the butter and sugar and it creates a beautiful canvas for the rest of the ingredients.
The result is a cookie that evenly spreads in the baking process and keeps the cookie moist and chewy. I promise this works! What I love to do is to just put my butter and sugar in my stand mixer and let it go for about 5 minuets until it is that light yellow color. If you don’t have a stand mixer let your kids do this part they love to use the mixer!! But you have to beat it for that 5 minuets.
Ingredients
Method
- Pre heat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar for about 5 minutes or until creamy and pale. Add the vanilla and beat again. Then add the egg and beat until smooth. Add the peanut butter and beat until combined. In a separate ball, sift the flour, cocoa powder, baking soda and gently whisk together. Then add the dry ingredients to the wet and mix together. Add the rolled oats, M&M's and chocolate chips and stir until combined.
- Line cookie sheets with parchment paper. Using a cookie scoop, scoop cookies about 2 inches apart. Bake for 12-15 minuets. Leave the cookies on cookie sheets to cool completely before gently moving to a wire rack. They will be quite fragile until they cool completely
- Enjoy
You can change up the chocolate chips in this recipe too. White chocolate chips would be fantastic in these cookies! Have you ever creamed your butter and sugar for minuets? Try it, it works.
