Seasonal Coloured Autumn Monster Cookies
Seasonal Coloured Autumn Monster Cookies are a seasonal take on the classic oatmeal peanut butter cookie.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 14 cookies
- 115 grams unsalted butter - melted 1 stick
- 100 grams of light brown sugar 1/2 cup
- 50 grams granulated sugar 1/4 cup
- 1/2 teaspoon salt
- 200 grams peanut butter* 3/4 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 grams plain/all purpose flour 1 cup
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 40 grams quick oats* 1/2 cup
- 90 grams old fashioned oats 1 cup
- 180 grams smarties* 1 cup
- 100 grams dark chocolate chips 1/2 cup
Preheat your oven to 180C/350F/Gas mark 4 and line a large baking sheet with baking parchment or a silicone baking mat.
Melt the butter in the microwave, then pour it into a medium sized mixing bowl.
Add both sugars, salt and peanut butter to the melted butter and mix it all together until everything is well combined.
Then add the eggs and vanilla extract and mix well to incorporate everything together.
Gently fold in the flour, baking soda, baking powder and the ground cinnamon.
Then add in the quick oats and old-fashioned oats and fold in along with the smarties and chocolate chips.
I used a standard ice cream scoop to measure my cookies, but a 1/4 cup will also work well. Scoop the batter out and gently press down on the cookie dough just a little. As these cookies do not spread too much.
Bake for 13 to 15 minutes. Be careful not to over bake these cookies as they are meant to be soft.
Place them on a wire rack to fully cool down. Keep them at room temperature in an airtight container and consume within 5 days.
*You can use smooth or crunchy peanut butter in this recipe. I used standard peanut butter and not one of the natural ones that needed to be stirred.
*Quick oats for those that don't know are just regular oats ground down a little bit. Don't go out an buy anything special if you don't have them in the cupboard. Just blitz up the required amount in a food processor for a few seconds.
*I am not too sure if Smarties are a worldwide thing? If not, by all means, use M&Ms. They are not worlds apart and will work perfectly in this recipe. If you want an even bigger peanut butter punch then Recess Pieces would be a great substitute.
Serving: 1Cookie | Calories: 333kcal | Carbohydrates: 35.8g | Protein: 6.8g | Fat: 19.5g | Saturated Fat: 9.1g | Cholesterol: 46mg | Sodium: 258mg | Fiber: 1.7g | Sugar: 24.3g