🍪 Monster Cookies

Chef notes

Oatmeal cookies loaded with pecans and M&Ms. The oats make them chewier than regular cookies and the pecans add a really good crunch. M&Ms don't melt the same way as chocolate chips so you get these little pops of color and crunch throughout. Made two versions: half with just pecans, half with M&Ms too.

Ingredients

• Rolled oats
• All-purpose flour
• Butter
• Brown sugar
• Sugar
• Eggs
• Vanilla extract
• Baking soda
• Salt
• Pecans
• M&Ms

Recipe

1. 1.Preheat the oven to 350°F. Line large baking sheets with parchment paper.
2. 2.Whisk together flour, salt, and baking soda in a medium bowl. Stir in the oats and set aside.
3. 3.In a stand mixer, cream the butter and peanut butter on medium speed. Add both sugars and beat until light and fluffy, about 3 minutes.
4. 4.Add the eggs one at a time, then add the vanilla. Beat until well mixed and fluffy, about 1 minute.
5. 5.On low speed, gradually add the flour mixture and beat until just combined. Stir in the M&Ms and chocolate chips.
6. 6.Scoop dough into 2-tablespoon balls and place 2 inches apart on the baking sheets. You can chill the dough for 20 minutes to 72 hours before baking if desired.
7. 7.Bake 10–12 minutes until golden around the edges but still soft in the center. For crispier cookies, bake up to 15 minutes.
8. 8.Cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

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