Monster Cookies with Butterscotch Chips

ByAlexis
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This monster cookie recipe is packed with flavor. Thick and soft. Bite into a large, thick, peanut butter cookie with all the goodness of chocolate, oats, and butterscotch chips, and then rolled in sugar to take it over the top. These monster cookies stay perfectly soft and are not dry or crumbly. I love to use butter flavor shortening (Crisco) and there is no need to refrigerate or chill the dough.

Fresh cookies held in hand with other cookies on cooling rack. Cookies dotted with colorful M&ms and sprinkled with sugar.

Monster Cookies with Butterscotch Chips

By Alexis
Bite into a large, thick, peanut butter cookie with all the goodness of chocolate, oats, and butterscotch chips, and then rolled in sugar to take it over the top. 
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Ingredients
  

  • 1 cup butter flavor shortening Crisco
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 ½ cup creamy peanut butter. Jiff has best results
  • 2 eggs
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 2 ½ cup all-purpose flour spoon and level to measure
  • 1 cup quick cooking oats instant or quick oats
  • ¾ cup plain M&Ms
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • ¾ cup sugar to roll cookies in before baking
  •  

Instructions
 

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, use an electric hand mixer to cream together the shortening, brown sugar, and granulated sugar.  2 minutes or so will have it nice and creamed together.  
  3. Add in peanut butter, eggs, and vanilla.  Cream together for 2-3 minutes making sure to scrape down the sides of the bowl occasionally.
  4. Add in flour and baking soda and mix just until combined.  Don't over mix in this step.  Seeing some flour is ok as we will mix more yet.
  5. Add in oats, M&Ms, chocolate chips, and butterscotch chips.  Use a spatula to mix these in so as not to break the candies or over-mix.  Make sure no dry oats are left at the bottom of the bowl or in clumps.
  6. Place ¾ cup granulated sugar in a pie plate or shallow bowl.
  7. Scoop ¼ cup dough (I use a cookie scoop that measures roughly ¼ cup) and roll in a ball then roll in granulated sugar.
  8. Place balls of sugar coated cookie dough on baking sheet 2 inches apart.  I bake 6 cookies per sheet.  Using a glass with a flat bottom press down cookie just slightly as these cookies wont spread much in the oven.  Dip glass in sugar if is sticks to the cookies.
  9. Bake 12-13 minutes.  Cookies will still look soft and not browned.  Remove from oven and using the same glass as before, dip it in sugar and press cookies slightly to give them the flattened center and cracked edges.  OH YUM!  Let cool on the baking sheet until set before moving them to a cooling rack or plate.  
  10. ENJOY!
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Notes

Crisco sells their butter flavor shortening in pre-measured sticks in the baking aisle.
Peanut butter in baking recipes can be kind of finicky.  Use Jif creamy for the best results.  
Using quick oats in this recipe makes for an even texture.  These are intended to be more like a peanut butter cookie WITH oats, and not an oatmeal cookie.  
Because this dough will not spread much in the oven, you will slightly (just barely) press them down before baking, and then again after baking.  You can see in my photo how the center is flat and the edges are cracked.  
These are the PERFECT cookie.
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