Halloween is always the last day of the Be Pink campaign as October is Breast Cancer Awareness Month, and we get to wear pink accessories. Last year, I found a pink wig and put on a cute headband with bats for the occasion. I also gave out candy to my pax!
This year, I’m out on medical leave due to knee surgery, and my sweet second cousin, Victoria Sharp, brought me a basket of Halloween sweets. She’s quite an amazing cook at the young age of 19, and she’s been cooking from scratch for many years already! She even individually wrapped each delicious cookie in fun plastic. This is the mother cookie comprised of all cookies – peanut butter, chocolate chip, and oatmeal all rolled into one! She found these Monster Cookies on LoveGrowsWild.com and I have to share this! Warning: highly addictive!
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
2 tsp vanilla
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup M&M candies
Directions:
Preheat oven to 350F and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light & fluffy, about 3 – 4 minutes. Mix in the egg & vanilla, scraping down the sides of the bowl as needed. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand. Measure out 1/4 cup balls of dough and place them on the baking sheets. Bake the cookies for 11 – 13 minutes until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
Crew Chew 