Nutty Monster Cookies are my first creation back after an interesting summer of unexpected surgeries and sleepovers at the hospital. Being down and out as a mom of four is challenging. Having supportive family and friends made all the difference as they stepped up with childcare, food, prayers and support. I’m so grateful for everyone’s help!
One of the worst parts of being down was watching as the last pieces of my long-awaited kitchen come together, and not be able to jump in to test the stove, bake in the oven or finish filling our gorgeous new cabinets. But at long last, and with a slower pace, I’m finally back! And with a sweet tooth to boot! These Nutty Monster Cookies pack a punch of sweetness with a satisfying crunch. Me (and the kids!) are pretty pleased with my first ‘comeback’ creation.
As always, these are easily tailored to suit your own unique tastes and cravings. Swap out the nuts or sweet additions for whatever you would prefer or have on hand. I added the extra egg yolks due to an abundance of yolks in the fridge with a particular child’s recent obsession with scrambled egg whites. If you leave out the additional egg yolks, reduce the flour by 2 tablespoons.
A sweet comfort food calls for a comfort food worthy dinner. Have these Nutty Monster Cookies for dessert after enjoying this One-Pot Macaroni and Cheese or Thai Beef Stew. Let me know how you liked these in the comments. Enjoy!
Nutty Monster Cookies
Ingredients
- 16 oz unsalted butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup peanut butter powder
- 1/2 cup water
- 2 eggs
- 2 egg yolks
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup quick cooking oats
- 1/2 cup regular oats 5-10 minute cook oats
- 1/2 cup raisons
- 1/2 cup crushed pecans
- 1/2 cup M&M pieces or similar candy pieces
- 1/2 cup chocolate chips
- 1/4 cup butterscotch pieces
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Mix butter and sugar in large bowl until light and fluffly.
- Add peanut butter powder and water. Mix well.
- Add eggs, mixing after each egg. Then add the egg yolks. Mix well.
- Whisk flour, baking soda, powder and salt in a separate bowl. Slowly add to the butter mix, one cup at a time.
- When flour is almost entirely incorporated, add the oats, raisons and nuts. Mix gently.
- Then add the candy pieces, chocolate chips, butterscotch, dark chocolate, and white chocolate. Mix gently to thoroughly incorporate.
- Using a medium sized cookie scoop or heaping tablespoon, scoop cookies onto prepared baking sheet.
- Bake for 12-14 minutes, or until edges are just starting to brown. Bake one cookie sheet at a time, rotating the pans to cool in between batches.
- Allow cookies to set up on hot cookie sheet a few minutes before transferring to a wire rack to cool.
- Store any leftovers in an airtight container for about a week, if they last that long!
