Monster Cookies have been my family’s favorite cookie ever since I was a child. We use my grandmother’s recipe and make a giant batch of the cookies every year for our family’s camping trip. However, this year we simply ran out of time for our baking plans.
I adjusted the recipe slightly and pressed the cookie dough into the bottom of a large baking sheet. In less time than it would have taken to bake a single tray of cookies, I had these bars cooling on the counter.
Easy as can be and the bars were a huge hit with everyone that tried them.
I was expecting a fun treat to snack on over the weekend, but these bars came close to trumping the original Monster Cookies. Slightly more gooey than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted.
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- 2/3 cup butter room temperature
- 2 cups light brown sugar
- 1 1/3 cups white sugar
- 4 eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 cups crunchy peanut butter
- 6 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup m&m candies for topping
- Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.
- Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the m&ms and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool. Enjoy!