The majority of my Iowa City peers agree that the Cookies & More monster cookie is the world’s greatest cookie. It took me years of testing to get it right. I finally came up with this recipe. John’s sister, Katherine, tested and remarked that it has all the qualities of the illusive monster cookie, but without the Old Capital Mall smells and teen angst.
Helen
- 1 cup butter
- 1 1/4 cups natural peanut butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup honey
- 1 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups quick oats
- 1 cup chocolate chips
- 1 1 /2 cups M&Ms
Cream butter, peanut butter, sugars and honey together until very light and fluffy, scraping down the bowl as needed, until the mixture is uniform in color. Beat in eggs, one at a time.
Sift flour, soda, powder and salt. Add to mixer and stir until well combined, scraping bowl as necessary. Add oats and chocolate chips and mix well.
Using 3 tablespoons of dough per mound, scoop the dough into mounds onto a plate or cookie sheet that you can fit in your refrigerator to chill. Press 5-6 M&Ms on top of each mound. Chill at least an hour, or overnight.
When ready to bake: preheat oven to 350°F. Transfer dough balls to parchment-lined baking sheet, spaced about 3″ apart. Press each cookie down to flatten slightly.
Bake for 12-15 minutes, until edges are starting to brown. Let cool completely on cookie sheet before removing.
Spencer Family Cookbook 