Wow guys, is it really this time of year already?
I feel like I’ve been waiting for it for so long, talking about it so much, and looking forward to it with such excitement that I truly can’t believe it’s here already. How can your favorite time of year feel so unexpected? That’s a rhetorical question, I’m just having a moment.
I was telling my sister, Liv, who probably shares more of my same childhood memories than anyone else, that I really need some nostalgia to get me into the mood for the season. I mean, you all know that I live in the Southern hem now and how I like to fake that it’s Autumn when in reality it’s completely opposite and turning into Spring, blah. Not that I don’t love Spring, in fact it’s probably my favorite season here in Chile, but I miss the crisp Fall air of late September that always brought with it the memories of pumpkin spice and spooky ghost stories. Am I making any sense? Probably not, but since when do I make much sense?
Anyway, I know it’s not quite October yet but I thought I’d see if skipping to point and making some childishly fun recipes would maybe solve my current lack of inspiration for pretending it’s Fall. You know, I think it did help a little bit, and whether it did or not I’m still excited to share these fun cookies with you!
So I have to laugh at this, in thinking about my youngest two siblings, Brock and Sophie, they are a really good example of how we all have a different perspective on food and health. They both have the strangest concepts for what is a healthy way of eating, and I’m sure they’ll grow out of it, but it seriously makes me crazy sometimes. You see, the way their system works is that they can have as much junk food as they want as long as they match it with a reasonable amount of foods that they think are healthy. It’s like a bank in a sense, so according to this mentality they can have cookies as long as they’ve eaten something healthy first. Ha, it all sounds pretty logical until they decide they want more cookies and then negotiate with my mom about what “healthy” thing they can eat to earn them.
Pretty hilarious, but it’s also annoying to an extreme since I’m primary food person around here. What I’m getting to is that they’ll regularly ask me about the level of nutrition in different foods based on a scale that starts at really bad for me and goes up to that’s way too healthy, and there’s no way I’m eating it. Gotta love those crazy kiddos.
When they were inquiring about these monster cookies when I made them the other day I told them that they were definitely still a treat, but because they had oats and peanut butter they were a little healthier than other cookies I’ve made. To most people that would be just a nice fact to know and feel good about eating cookies with a little bit of nutrition, for them though, it registers as more total cookies they can have per one “dinner”. So funny.
I’m guessing most of you are familiar with monster cookies, but in case you aren’t they are basically hybrids of chocolate chip cookies, oatmeal cookies, peanut butter cookies, and M&M cookies. I was originally just going to share the traditional ones but the….. I had an idea (those four words can be quite dangerous). I wanted to use my personal favorite M&Ms, peanut butter, and once I’d thought of it I knew it had to happen.
However, then it seemed like I might be messing up the chocolate balance of the cookies and that’s why I decided to make some of the dough chocolate. After that it was obvious they needed to be upgraded from one tone monster cookies to half and half cookies, aka Dr. Jekyll and Mr. Hyde cookies!!! I’m not gonna lie, I felt pretty proud of my genius on this one.
Okay, so these are super easy to make. You can also choose to leave them as traditional monster cookies or make them all chocolate monster cookies, but I’m sort of partial to the double-sided ones myself. Maybe that’s just because I am so indecisive though, I really am guys. Also, these are a fun thing to make for October but they are also perfect for every other time of year too!
- 1 cup (2 sticks butter), softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup peanut butter
- 3 cups all-purpose flour
- 3 cups rolled oats
- 3 tablespoons cocoa powder
- 1 cup peanut butter M&Ms
- 3/4 semi-sweet dark chocolate chips (or chopped chocolate)
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in the bowl of stand mixer fitted with beater attachment. Beat in eggs one at a time. Add salt, soda, vanilla, and peanut butter and beat until smooth. Add flour one cup at a time, then oats and beat until evenly mixed.
- Divide the dough in half and place one half in a separate bowl. Mix the cocoa powder into the half still in mixing bowl until combined. Add half of the M&Ms and half of the chocolate chips to each bowl of dough and stir until they are evenly distributed throughout the dough.
- Roll or scoop the dough into 1 inch-ish (about 2 tablespoons each) balls and place on parchment lined cookie sheet about 2 inches apart. [For the double-sided ones, use a sharp knife to cut one ball of each flavor dough in half so that you have 4 half balls,(2 of each color). Alternate the colors by putting the chocolate halves with the plain halves so that you have 2 double-sided dough balls and place them back on the tray]
- Use your palm to slightly press down the cookies and flatten tops. Bake for 8 - 10 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.