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Monster Cookies

[Photograph: Alexandra Penfold]

During my grade school days there was little doubt in my mind as to the supremacy of Monster Cookies. We're talking a face-sized peanut butter and oatmeal confection chock full of M&Ms and chocolate chips. Yes, M&Ms and chocolate chips. Did I mention the oatmeal and the peanut butter? Everything about these cookies was pure goodness.

These are intended to be soft cookies, so you'll want to be careful not to overbake them. They should retain their softness for several days (by day three they've usually been devoured in my house). Here I used dark chocolate M&Ms to cut down on a little bit of the sweetness factor, but you're welcome to use whatever kind of M&Ms strike your fancy. This recipe is adapted from the Soft-Baked Monster Cookies recipe on Sally's Baking Addiction.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the forthcoming book New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

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