Giant Valentine's Cookie (Print Version)

# Ingredients:

01 - 6 Tablespoons (46g) all-purpose flour (spooned & leveled)

02 - 2 Tablespoons (11g) old-fashioned whole rolled oats (or quick oats)

03 - 1/4 teaspoon baking soda

04 - 1/8 teaspoon salt

05 - 2 Tablespoons (28g) unsalted butter, softened to room temperature

06 - 2 Tablespoons (25g) granulated sugar

07 - 2 Tablespoons (25g) packed light or dark brown sugar

08 - 2 Tablespoons (30ml) beaten egg

09 - 1/2 teaspoon pure vanilla extract

10 - 2 Tablespoons (31g) creamy peanut butter

11 - 1/3 cup (65g) M&Ms (red and pink for Valentine's Day!)

12 - 2 Tablespoons (22g) semi-sweet chocolate chips, plus extra for garnish

13 - Optional: Red and pink sprinkles, chopped peanut butter cups, other Valentine's Day candies

01 - Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.

02 - Using a mixer, beat the butter, granulated sugar, and brown sugar until combined and creamy.

03 - Add the beaten egg, vanilla extract, and peanut butter; beat until combined. Scrape the bowl as needed.

04 - In a separate bowl, whisk together the flour, oats, baking soda, and salt.

05 - Beat the dry ingredients into the wet ingredients on low speed, then mix in the M&Ms, chocolate chips, and other add-ins.

06 - Shape the dough into one large mound (giant cookie) or 4 smaller mounds (smaller cookies).

07 - Bake until edges are lightly browned. See recipe details for baking times for giant vs. smaller cookies.

08 - Cool on the baking sheet. Press extra chocolate chips and Valentine's candies into the top while warm.

09 - Enjoy your giant (or smaller!) Valentine's Day Monster Cookie!

01 - Peanut Butter: Use a thick, non-natural peanut butter. Crunchy peanut butter is also a good option.

02 - Freezing: Cookie freezes well up to 3 months. Thaw at room temperature.