Peanut Butter Lover's Monster Cookie
- ¾ cup butter flavored shortening, like Crisco
- 1 cup light brown sugar, firmly packed
- 6 tablespoons granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ¾ cup creamy peanut butter
- ¾ cup crunchy peanut butter
- 4 cups rolled oats**
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup peanut butter chips
- ½ cup semi-sweet chocolate chips
- ½ cups raisins
- 1 cup mini M&Ms
- Preheat oven to 350* and line cookie sheets with a parchment paper and set aside
- In a mediums size bowl, mix together oats, baking soda, and salt, set aside
- In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy
- Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter
- Scrape down the sides and prepare to add the dry ingredients
- Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next
- Add the peanut butter chips, chocolate chips, and raisins
- Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells
- Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
- Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
- Bake the cookies in the preheated oven for 12-14 minutes until golden brown
- Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely
- Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months
**Ensure the oats are Rolled Oats. These are not the same as Quick Oats and they are not Steel Cut Oats.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/peanut-butter-lovers-monster-cookie/
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