Jumbo Everything Cookies

A thick and chewy jumbo everything cookie chock full of all kinds of goodies from your pantry. It’s everything you want in a cookie and then some.

It’s been a little while since I’ve posted a cookie recipe to the blog. But today marks the beginning of daylight savings {cue the happy dance!} and I thought we all deserved a little celebration. You know how much I love a party. Any excuse to frost a cake, bake a batch of brownies or scoop some cookie dough and I’m in! I’ll also look for any excuse to make a Target run. I love everything about Target and I’m guilty of leaving every time with about $200 worth of merchandise that is NOT on my shopping list. I may be one of Target’s biggest fans but I’m pretty sure I’m not alone in my affection for the store with the big red dot. I only wish I had hours of uninterrupted time to leisurely stroll the aisles at my own pace. Instead, when I walk through the sliding doors of my favorite megastore I look more like a contestant on a game show, in a race to throw everything and anything into my cart in record time and be the first to cross the finish line.

Such is life as a mom with a to-do list a mile long. On the plus side, I know exactly where everything is.

Last week while I was stocking up on the usual lunchbox snacks and printer paper I made a quick detour where all the pretty pastel Easter goodies are on grand display. You know, the same area where they put out all the Halloween stuff in August. Don’t even get me started on that nonsense. I had one thing on my mind and it wasn’t chocolate covered Easter bunnies or even mini boxes of jelly beans. I was looking for the Easter M & M’s. I grabbed a few bags with one thing on my baker brain…everything-but-the-kitchen-sink cookies. Also known as MONSTER cookies because they are big. And fat. And chock full of everything in your pantry.

I don’t know who can resist a thick, chewy, peanut butter cookie loaded with two kinds of chocolate chips, oats and M&M candies. It’s everything I want in a cookie and then some. These colorful cookies are just the sweet treat kids of all ages love. And with only ten more days of winter, a batch of pretty pastel studded cookies make the perfect dessert to usher in springtime.

I’m not kidding around when I say that these cookies are monster cookies. Ginormous is more like it. We use an extra large cookie scoop to portion out the dough and they bake up extra thick with little spreading. This makes for a chewy, soft center which will keep your sweet tooth begging for just one more bite. Before you know it, the cookie jar is empty and you’ll be off to Target to buy more M&M’s for a second batch. Pro tip: buy two bags the first time.

I hope your Sunday is filled with a super fun Target run and a warm from the oven batch of these Jumbo Everything Cookies. If you make this recipe, or any other sweet treat from the blog, be sure to tag @brownedbutterblondie on Instagram. I just love to see what you are baking up in your kitchen. And don’t forget to follow Browned Butter Blondie on Pinterest for all the latest recipe details straight from the blog.

Have a happy Sunday bakers!

Jumbo Everything Cookies

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 18 1x
• Category: Cookies

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Description

A thick and chewy jumbo everything cookie chock full of all kinds of goodies from your pantry. It’s everything you want in a cookie and then some.

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Ingredients

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• 3/4 cup all purpose flour
• 3/4 cup bread flour
• 1 cup regular, old fashioned oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup smooth peanut butter, room temperature
• 1 cup light brown sugar, packed
• 1 1/2 tsp vanilla
• 2 large eggs, room temperature
• 1 cup milk chocolate M&M’s
• 2/3 cup white chocolate chips
• 2/3 cup semi-sweet chocolate chips

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Instructions

1. NOTE: This recipe requires that the cookie dough be chilled for a minimum of 3 hours, preferably overnight.
2. Line two baking sheets with parchment paper and set aside.
3. In the bowl of an eclectic mixer fitted with a paddle attachment, cream together butter, peanut butter and brown sugar on high until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time. Mixing on low until fully combined.
5. Add the vanilla and mix until incorporated.
6. In a separate bowl, combine flours, oats, baking soda, baking powder and salt. Whisk to combine.
7. Slowly add the flour mixture to the butter mixture and mix only until the dough comes together and some streaks of flour remain.
8. Do not over mix.
9. Remove bowl from mixer and fold in M&M’s and chocolate chips.
10. Using an extra large cookie sheet or a 1/4 cup measuring cup, scoop cookie dough generously onto prepared baking pans. Do not mold or try to make the scoops too uniform.
11. Refrigerate dough on the cookie sheets for at least 3 hours or overnight.
12. Bake the cookies at 350 degrees for 12-15 minutes or until edges are slightly golden brown.
13. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

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Notes

If you do not have bread flour available, use the equivalent of all purpose flour.
Store in a cool, dry place.
May be frozen.