Soft Pudding Monster Cookies

INGREDIENTS

Preheat Oven to 350F Degrees

1 1/2 c. all purpose flour
1 box (3.4oz) vanilla pudding
1 tsp. baking soda
1 stick of butter, softened
1/2 c. peanut butter
2/3 c. brown sugar
1/2 c. white sugar
1-2 eggs
2 tsp. vanilla
1/2 c. quick cooking oats
1 c. mini M&Ms
1/2 c. chocolate chips
1/2 c. peanut butter chips

*The recipe usually works out but I have had some feed back that the dough is too dry and the cookies, therefore, are a bit crumbly. Monster cookies will be a tad bit crumbly because of the oats, but when biting into them should be moist because of the pudding. If your dough seems to dry add an additional egg.

DIRECTIONS

In a medium bowl combine flour, baking soda, and vanilla pudding- set aside. in the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter, peanut butter, and sugars until light and fluffy (about 5 minutes). Then add egg and vanilla. Scrape down sides. Reduce to low speed and add flour (dry) mixture. Combine until just incorporated. Add oats, M&Ms, chocolate chips, and peanut butter chips. The batter should be thick enough to work with and roll.

Line cookie sheets with either aluminum foil, parchment or a baking mat-- and scoop 2 tbsp. ball (I used 1 inch cookie scoop, and combined two cookie balls)- yes you want these cookies to be large (they are MONSTER cookies) and you do not have to worry as they spread very little. Roll into ball shape between palms and space cookies 2 inches apart. Slightly press down on cookie balls to flatten (again, do not worry, they wont spread much-- that is why you need to press down). Bake for 10 minutes. Let cool for 5 minutes before transferring to cooling wrack. And consume :)