I have been making so much with Peanut Nutella and Biscoff recently. But it’s mainly because I need to work through the jars of spreads in my pantry! I am done with the Peanut Nutella and nearly done with the Biscoff, so never fear. I will move on from these flavors soon. But I’m glad I still had some Biscoff in my pantry to pair with the Pumpkin Pie M&Ms I impulse purchased the other day. Like all things “pumpkin,” they really are just pumpkin-spiced M&M’s. Don’t get me started. But, they weren’t bad. I wasn’t going to just eat them though. So… monster cookies seemed like an obvious first choice.
I actually haven’t had a good ol’ classic monster cookie in quite some time. And having these cookies is making me think I should add the concept back in to the rotation. Like, they’re a classic for a reason.
I was one time asked whether I was an “oatmeal raisin” or a “chocolate chip cookie” kind of person. What a silly question, I thought. So I told them: I’m an oatmeal chocolate chip kind of person. Also, why are those the only two options? Have we, as a society, not moved beyond such binary thinking? There are far more cookies. Monster cookies should be on the table for that question. Same with snickerdoodles. White chocolate macadamia nut. And I haven’t even gotten to the real crazy cookie options! Think bigger here, people.
And don’t even get me started on “favorite xyz” icebreaker questions. I’d rather you just ask me to name an item that starts with the same letter as my name. I’d prefer sharing a fun fact than trying to tell you about my favorite cookie. My favorite ice cream. Are you kidding? Who has one? If you’re an adult with a clear favorite of any kind, honestly I’m amazed. I was trying to tell my niece that my favorite princess was Cinderella the other day (Cinderella 2 only), but then I remembered how Mulan and Rapunzel exist. So, actually, I have three favorite princesses.
Favorites are a construct. Constructed by decisive people. Or boring people. Or a collusion between the two. Either way, I am not participating.
I know these would be a big hit across the board in my family… so never fear, I’m leaving the rest of the dough frozen so we can bake them in batches when we’re all together! Because the only thing to improve upon these cookies would be to have them still warm and fresh.
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PinIngredients
- ½ cup (8 Tbsp) unsalted butter, softened to room temperature
- ½ cup cookie butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cups all-purpose flour (spooned & leveled)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup old-fashioned whole rolled oats
- 1 bag pumpkin pie M&Ms (minus a few for sampling and sticking on top of cookies, if desired)
Instructions
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and cookie butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients (flour, baking powder, baking soda, spices, salt, and oats) to the wet ingredients and beat on low speed until combined. Finally, fold in the M&Ms. The dough will be thick, creamy, and sticky.
- Scoop dough onto a baking sheet lined with parchment, in the size you want – you can decide on how big you want these. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 4 days).
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange the dough balls 3 inches apart on baking sheets lined with parchment paper. Bake for 12-15 minutes, depending on the size of the cookie, or until the edges are set and lightly browned. The centers will look very soft but the cookies will continue to set as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Adapted from Sally’s Baking Addiction