Monster cookie dough gets an upgrade with toasted oats and brown butter! Loaded with peanut butter, peanut butter cups and all the chocolate.
Nearly a lifetime ago, I told you how I fell in love with the combination of peanut butter and brown butter. I say lifetime because that was early lockdown and here we are half a year later and little has changed, lol. What I didn’t say at the time was the recipe by which I had stumbled onto the killer combination: a brown butter monster cookie dough. I had intended to bake it but the dough itself was just SO good – unbaked the flavor of the bb and pb stand out more, so I decided to make the dough itself edible!
I don’t always do it, in fact my favorite chocolate chip cookies do not call for browned butter (I first called them lazy girl cccs because they didn’t involve much!) and I rarely do bb with cocoa because I find the bb taste doesn’t come through. But there are times when browning the butter really brings something to the dish. When it comes to cookie dough, beyond sugar and butter, and in this case, even peanut butter, you want the dough to really taste good in those parts where there is not chocolate. In this case, browning the butter truly shines.
A match made in heaven! When you make bb, one way to tell that it is done browning is when you ‘smell the nuttiness’, it is that specific quality that amplifies the pb taste in the best way possible. Some other pb bb things I totally recommend: no churn ice cream with chocolate swirl and a pb choc swirl cake with pb bb butercream. And while we are on the topic, don’t forget about these one yolk 6 monster cookies!
peanut butter: commercial brand works better here because the oils haven’t separated. I like Jiff!
oats: I use old fashioned rolled oats but you could also use instant.
flour: I use AP flour (either Gold Medal or KAF). An alternative flour like rye, oat or white whole wheat would make them slightly crumblier, and heartier.
chocolate: when it comes to cookies I almost always prefer chopping up a bar of good chocolate to using chips. That said if you can find good quality chips, go for it. Nestle’s new artisan collection is really good and then Guittard has been making the best chips for quite awhile. Also! I actually really like chopping up pb cups in these cookies because it really rounds out the pb flavor coming from the dough.
chocolate candies: m&ms are standard but I prefer the chocolate covered candies from trader joes
dried fruit & nuts: raisins & peanuts are traditional but you can do cashews, almonds or hazelnuts (chop them first) or pistachios (no need to chop). I don’t use any of these in my monster cookies but you do you!
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