History in the Making

History in the Making

Oatmeal Chocolate Chip Cookies, Make It Monday

When it is really cold out, or quite frankly, you are just hungry, oatmeal cookies are the perfect answer- you get a little bit of sugar for energy, you get a little bit of oatmeal for fibre, and the chocolate is just for fun! I took a monster cookie recipe with M&Ms and tweaked it a bit with chocolate chips, because I didn’t have M&Ms on hand and I had chocolate chips to use up- I also made a few small changes that I will note. These were a huge success with the family, and will absolutely be a re-do! Now to the cookies!
Oatmeal Chocolate Chip Cookies

I found this recipe on Together As a Family- Jessica’s blog is a great place to find kid friendly recipes that are easy to make, usually make fairly large servings, and almost always nicely fit into that “Comfort Food” category that so many of us love!

The Best Monster Cookies

Ingredients
-1/2 cup butter, softened
-1 cup brown sugar
-1/2 cup creamy peanut butter
-1 large egg
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-1 teaspoon baking soda
-1 teaspoon cornstarch
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1 1/2 cups quick oats
-1 cup mini semi-sweet chocolate chips
-1 cup mini M&M candies
Instructions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a silpat liner.
2. In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 3-4 minutes.
3. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
4. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
5. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
6. Add the oats, chocolate chips, and M&M candies. Mix on low speed just until dough is combined.
7. Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets.
8. Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
9. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
oatmeal chocolate chip cookie
Changes I Made
-I subbed chocolate chips for M&Ms because that was what I had on hand- I think it worked just as well! You could probably also sub out some of the chocolate for walnut pieces if you like nuts in your cookies.
– I reduced the peanut butter by a tablespoon. I am not a fan of peanut butter cookies, and I wanted to ensure that it wouldn’t be a hugely overwhelming peanut butter taste. It actually was still on strong-ish side, but not so much that I didn’t enjoy them.
-I baked 6-7 minutes, but realistically that could have been because of my oven!

All in all, glowing reviews from the family, these are definitely a do-over! I ate one after finishing a run at the gym at lunch, and the small-ish cookie had enough punch to keep the hunger at bay until dinner, and keep me alert at work. (Also, have you ever had a cookie that was so bad that you regretted eating it? Probably not. It’s a cookie.)
What are your go-to, filling cookie recipes? Please leave them in the comments! 
Until tomorrow,
The Historian
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