When I was a kid, about 10 or 11 years old, I remember my mom making these amazing cookies filled with different types of chocolate and not-chocolate chips. Even though I swore to her that these cookies and the lingering half-full bags of chips that my sister and I would pick at existed, she could not remember them. She only made them once, and the recipe was apparently lost. Over the years, I mostly forgot about the elusive cookies, though a memory would peak up every now and then.
This weekend, when I was trying to decide what to bake and blog about this week, I remembered my resolution to bake more cookies! Cookies were one of the first baked goods that I gravitated towards. They’re soft and sweet and have built-in serving sizes! So I mulled around on different cookie ideas and these cookies popped in to my head… Like I said, they’re hard to forget!
It’s been over 15 years, but I’ve finally pulled together a recipe and recreated these cookies. They’re like a regular chocolate chip cookies, with the amp turned up to 12! The peanut butter and oatmeal cookie base is studded with five different types of chips: dark chocolate, milk chocolate, white chocolate, butterscotch, and peanut butter. And some chopped walnuts are added for a little bit of extra crunch.
While I remember my mom making these cookies in normal-cookies sizes, I decided to bulk them up a bit. I wanted to make sure each cookie had a little bit of every type of chip!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Monster Five-Chip Cookies
Yield: 18-20 large cookies
You are going to need:
- 2 sticks (1 cup) butter, at room temperature
- 1 cup peanut butter
- 1 cup sugar
- 2/3 cup light brown sugar, packed
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 2 cup flour
- 1 cup quick-cooking oatmeal, not instant
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup each: milk chocolate, semi-sweet chocolate, peanut butter, vanilla, and butterscotch chips
- 1/3 cup chopped walnuts or pecans, optional
You are also going to need:
- Medium bowl
- Ice cream scoop
- Cookie sheets
- Parchment paper or silicone baking mat
First, preheat your oven to 350° F.
In a medium-sized bowl, combine the flour, oatmeal, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, beating well after each addition. Add the vanilla, and mix well.
Slowly add the flour mixture, stirring until just combined. Fold in the chips and nuts, if using.
Drop the cookies about two inches apart, by the rounded teaspoon-full, on to a cookie-sheet lined with parchment paper or a silicone baking mat. The cookies are quite large, so be sure to place them far apart.
Bake in your preheated oven for approximately 16-18 minutes, or until the cookies are lightly browned. Rotate the pans halfway through baking. Let cool for approximately 5 minutes on the cookie sheet, and then transfer to a wire rack to cool completely.
Store the cookies in a sealed container for up to 10 days. Enjoy! 😀