Milk Chocolate Monster Cookies

milk chocolate monster cookies

You wouldn't know it from my recent posts about cookies and caramel corn, but we've actually been eating really well around here these days. Tons of veggies, lots of grains. My resolutions are holding up.

But yesterday I had an hour to kill between work and yoga, and ended up at the grocery store to get cookie ingredients "for the fire station." I did send some along, but there's plenty left for us. Lord, are they good. Very sweet, but that's the point, right? I kind of forgot about this recipe, so I'm reminding us. No flour, lots of peanut butter and oats, and so yielding when you bite into them.

I've felt really fragile lately, which might have something to do with wanting to make cookies. Have you ever had those days when you walk around noticing EVERYTHING? The car on the freeway with its hazards on, waiting for help. The child crying at the park because his friends have left him behind. The Facebook posts where you can just tell that the writer is lonely. In a funny way, these days help me be kinder to myself, too. The Inner Critic (damn her!) gets a little quieter, I check my email less, and decide to bake cookies with Loretta instead of plow through my to-do list. Wherever you are today, I hope you feel that Help is On the Way, whatever it is you need.

Milk Chocolate Monster Cookies
VERY IMPORTANT: Dough has to be refrigerated for 4-5 hours to firm up. I find it works well to make the dough the night before and bake them in the morning. The original recipe calls for M&M's. The kids go ape over that, but I'm not a big M&M fan. Certainly you can add whatever your heart desires to the basic dough. You'll get 4 dozen regular size cookies out of this recipe or 3 dozen big ones.

1/2 c. (1 cube) softened butter
1 c. sugar
1 c. + 2 Tb. packed brown sugar
3 eggs
2 c. peanut butter (I used Jif extra crunchy)
1/4 ts. vanilla
3/4 ts. light corn syrup (can’t leave this out)
4 1/2 c. oats
2 ts. baking soda
1/4 ts. salt
1 pkg. milk chocolate chips
1 c. toffee bits

Cream butter.  Gradually add sugars, beating well.  Add eggs, peanut butter, vanilla, and corn syrup; beat well. Add oats, soda and salt, stirring well.  Stir in remaining ingredients.  REFRIGERATE DOUGH FOR 4-5 HOURS.

Preheat oven to 350 and butter a cookie sheet or line one with parchment..  Shape dough into balls (I do them on the large side) and put them on sheet.  Bake for 10-12 minutes, making sure to take them out while they look a tad undone still.