The chimesmonster cookies recipe

I may have lied to you yesterday when I said that I would have a blog post with a prom recap. Who was I kidding??

One of my friends just had her baby. I promised her that I’d make her some food for the family to nom and not have to worry about cooking. Today is the day for cooking!

Don’t worry. I plan to feed them more than just cookies. But after the enormous batch this recipe made, they might not NEED to eat more than cookies. Or want to. These are freaking awesome.

I give you the chimesmonster cookies.

These are modified from a recipe I used when I was a kid. I may have perfected these. In my opinion anyway. Mark gave these a standing ovation. And I’m guessing that Adria and her beau will be grateful as well.

I mentioned as I was making them that I hope I don’t kill her dad with these cookies … he’s a diabetic (stay away, Steve!). I may have eaten quite a bit of cookie dough (psh, raw egg, shmaw egg, I eat raw eggs for breakfast. Not really, but that would be cool. And gross). I ate a lot of this dough, which was the first time I’ve had this amount of sugar for a while (used to be an almost DAILY thing) and I may have been so jazzed from this that I did some Richard Simmons-like moves while dancing to the theme to Dr. Who in the living room (hey, that theme is awesome. LISTEN!).

And I may have had two of these cookies for breakfast. I’ve proceeded to put the bags of cookies in the garage to chill and be out of my site until I can get them safely to my friend and her new family. Because otherwise, she won’t get any cookies.

Also, this recipe is pretty much why I love parchment paper. I had to bust out ALL my cookie-sheet-like devices for this recipe. Otherwise I would have been waiting for sheets to cool and that’s a waste of time. I prepped all my sheets (5!) with parchment and didn’t have to wash them afterwards. BEST. INVENTION. EVER.

the chimesmonster cookies

Ingredients:

• 1/2 c butter (1 stick)
• 2 c brown sugar
• 3 eggs
• 1 T vanilla
• 1 1/2 c chunky peanut butter
• 5 c quick cooking oats
• 6 oz plain M&Ms *
• 6 oz white chocolate chips*

Directions:

1. You will need a LARGE bowl. And an army of cookie sheets.
2. Preheat the oven to 350°.
3. Cream together butter and sugar.
4. Add peanut butter and beat until somewhat fluffy.
5. Combine eggs.
6. Add oats in small portions until they are completely combined.
7. FYI this is a hand-mixing job — this will kill your electric beater. SUPER thick. And you might work up a sweat mixing these.
8. To make regular sized cookies, drop by tablespoon onto a cookie sheet lined with parchment paper.
9. Or if your dough allows, roll into balls and place on sheet.
10. Smash your balls or drops down with a fork or spoon (these don’t flatten out as they bake, but get terrifically chewy!).
11. Bake for 12-15 minutes. Depends on your oven and your desired done-ness. I like mine a little crispy, so I go for 15 minutes.
12. Makes 5-6 dozen, depending on how much dough makes it to the cookie sheets and not in your belly.

Recipe Notes

*You can mix anything in of your choice here … possibilities are endless! I usually do M&Ms and dark chocolate chips, but I thought I’d mix it up.