It happens every year. As the air turns cool and the leaves start to fall, super markets across the nation erect glistening displays of chocolate morsels. As we turn the corner from the produce aisle , the tower of treats calls out and we are powerless. After all, who are we to deny those adorable trick-or-treaters their fun-sized peanut butter cups? ‘Two bags for $5? We’ll get 10. Nope, better make that 20, lest we run out mid-treating.’
As the festivities come to a close we are, of course, invariably left with an assortment of chocolatey remnants and that cornucopia of candy is retired to the kitchen, where bits of caramel and nougat continue to haunt us, begging to be eaten.
Well, this year we’ve decoded to take action and put our sugary stash to good use. What those candy bars need is a good dose of butter and flour, and we’ve got just recipe for it.
Monster cookies are a classic and the perfect way to use up a mis-matched assortment of candy.
For this version we’ve harnessed the power of browned butter to lend a more complex flavor, while oats provide an amazing, chewy texture. M&M’s are pretty much essential to this recipe, at least around these parts, as their candy shells perfectly capture the fun, festive spirit of our Fiesta® dinnerware.
In fact, maybe we should call these delectable treats “Fiesta Cookies”.
- 1 cup butter, divided
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups old fashioned oats
- 1 cup mini M&Ms
- 1 cup chopped peanut butter cups
- ½ cup pecans, chopped
- Place ½ cup of butter in a skillet and cook over medium heat until slightly browned and fragrant, about 4 minutes. Pour butter into a small bowl and set aside to cool completely. Meanwhile, allow the remaining butter to soften to room temperature.
- When browned butter has cooled and firmed up, cream with remaining butter and both sugars until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Stir in oats, mixing well.
- Add the flour mixture to the wet ingredients and mix until combined.
- Fold in M&Ms, chopped peanut butter cups, and pecans.
- Chill dough in the refrigerator for at least one hour, or as long as you can stand it.
- Heat oven to 375°.
- Drop tablespoon sized cookie dough balls onto a baking sheet and bake until light golden brown, about 11 minutes.