Monster Cookies

Recently I asked my friend and co-worker what she would like to see me post about on my blog. With barely a pause she answered, “Monster Cookies.” Since Halloween is just a few days away, this seemed like the perfect time to share this recipe.

Most Monster Cookie recipes call for M&Ms but I chose a more natural alternative called SunDrops. They taste similar to M&Ms but instead of using artificial coloring, they are colored with beet juice, beta-carotene, and natural caramel. If you're curious to know more, here is a link to the website: http://www.sunspire.com/products/milk-chocolate-sundrops. Disclaimer: I received no compensation, monetary or otherwise, from this company.

Ingredients:

1 ¼ cup packed light brown sugar

1 cup sugar

3 eggs

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon vanilla

1 12-ounce jar of of peanut butter (creamy or crunchy – your preference)

½ cup butter, softened

1 cup chocolate candies like Sundrops or M&Ms

½ – ¾ cup semi-sweet chocolate chips

4 ½ cup oatmeal

Preheat the oven to 350 degrees. Combine the sugars in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand-held mixer, then add the eggs and mix well. Add the salt, baking soda, vanilla, peanut butter, and butter; mix well. With a spatula, stir in the remaining ingredients: chocolate candies, chocolate chips, and oatmeal. Drop tablespoons of cookie batter on parchment-lined baking sheets, leaving about 1 ½ inch of space between each cookie. Use the spatula to slightly flatten the cookie mounds to encourage a bit of spreading while baking. Bake for 10 to 14 minutes, until the edges are just starting to turn golden brown. After 3 minutes, transfer cookies to a wire rack to cool. When cool, store at room temperature in an airtight container.

Source: http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe.html, with modifications.