Soft and Thick Peanut Butter Monster Cookies

Ingredients

Tick the ingredients as you go

• 1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 3/4 cup (185g) creamy peanut butter
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (156g) all-purpose flour, spooned and leveled
• 1/4 teaspoon salt
• 1/2 cup (43g) quick oats
• 3/4 cup (150g) candy-coated chocolate pieces (any size or variety)
• 1/2 cup (90g) semi-sweet chocolate chips

Instructions

1. 1

   Heat the oven to 350°F (177°C) and line the baking sheet.

2. 2

   Cream the butter with both sugars on medium speed for about 3 minutes. Add the peanut butter, then the egg, then the vanilla, mixing after each and scraping the bowl when needed. Gently mix in the baking soda, flour and salt, stopping as soon as they disappear. On low, add the oats, candy-coated chocolates and chocolate chips and mix just until spread through the dough. If the dough feels very soft, refrigerate it for 30 minutes before shaping.

   
4. 3

   Roll about 2 Tablespoons of dough into each ball and place on the sheet, pressing a few extra candies on top if you like. Bake for 11 to 13 minutes; they will still look soft. Right away, flatten each cookie slightly with the back of a spoon. Leave them on the sheet for 10 minutes, then move them to a wire rack, where they will firm up.

   
5. 4

   Keep covered at room temperature for up to 1 week.