Cottey Monster Cookies by Katie
Chewy peanut butter oatmeal cookies loaded with mix-ins. Recipe adapted from The Best of Cottey Cooking by Michael Richardson.
Makes: ~2 dozen large cookies | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 77g (⅓ cup) | unsalted butter | slightly softened |
| 125g (⅝ cup) | brown sugar | |
| 125g (⅝ cup) | granulated sugar | |
| 2 | eggs | straight from the fridge |
| 1½ Tbsp | imitation vanilla extract | |
| 225 g (8 oz) | creamy peanut butter | |
| ¾ tsp | baking soda | |
| ¾ tsp | kosher salt | |
| 270g (3 cups) | old-fashioned oats | |
| 2 cups | mix-ins |
Directions
-
Heat oven to 375° F. Prepare two baking sheets with Silpats or parchment paper.
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In the bowl of a stand mixer, cream butter and sugars on medium-high speed until light and fluffy, about 2–3 minutes. Add eggs, vanilla, and peanut butter, mixing well on medium speed and scraping down the sides of the bowl with a spatula as necessary. While the mixer is still running, sprinkle in the baking soda and salt. Scrape the sides of the bowl and continue mixing to make sure everything is thoroughly combined. Turn off mixer and add oats, resuming mixing on slow speed until nearly combined. Add mix-ins and stir until combined.
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Using a size 16 cookie scoop (¼ cup), drop cookie dough mounds about 2 inches apart onto prepared baking sheets. Bake until centers are set and edges have begun to brown, about 10–12 minutes. Remove from oven and cool on cookie sheets.
Mix-In Ideas
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Classic Cottey 85g (½ cup) semisweet chocolate chips, 85g (½ cup) M&M’S candies, 113g (1 cup) chopped walnuts
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No Nuts 170g (1 cup) semisweet chocolate chips, 170g (1 cup) M&M’S candies
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Mega Monster 113 g peanut butter M&M’S candies (⅔ cup), 113 g butterscotch chips (⅔ cup), 113 g semisweet chocolate chips (⅔ cup)
Chocolate Chip Cookies by Katie M. K. Blaede is licensed under CC BY-NC-SA 4.0
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