All the flowers....

When all the things pile up on one night and you need to be in more than one place at a time - and bake for two things that are happening at once, you pick a known winner... Monster Cookies. Dump all good things into the bowl add more good things, scoop them out and out come great cookies! But why does everything pile up? Legit we had to be at two different events at one time and really four people needed to be in four different places. But we made it work, we had all the baked goods where they needed to be and oh there was snow too... Surprise snow because that's all we get this winter, endless snow - then cold. I'm ready for warmth and sunshine and flowers! ALL the flowers. Let's plan better huh? Fewer things, fewer places, fewer things... but all the flowers....

Monster Cookies
Ingredients
1 cup (120g) all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp cornstarch
½ tsp salt
1 ¼ cup (115-124g) old fashion rolled oats
½ cup (113g) unsalted butter, room temperature
½ cup (107g) brown sugar
½ cup (99g) granulated sugar
½ cup (135g) creamy peanut butter
1 large egg
1 tsp vanilla extract
1 cup (210g) mini m&ms
1 cup (170g) chocolate chips

Instructions
Preheat the oven to 350º F. In a small bowl, combine the flour, baking soda, baking powder, cornstarch, salt, and oats. Set aside.
In a mixing bowl, cream together the butter, brown sugar and granulated sugar with an electric mixer, for 1-2 minutes. Add in the creamy peanut butter, vanilla and egg, beat again.
Gradually add in the dry ingredients, mixing on low or by hand just until combined. Add in the mini M&Ms and chocolate chips, mix by hand. The dough will be thick.
Use a cookie scoop to form dough balls and place them on a silicone mat lined baking sheet. Press additional m&ms and chocolate chips onto the outside of the balls if desired. I used a 2 Tbsp/1 oz scoop for average sized cookies and a 4 Tbsp/2 oz scoop for extra large cookies.
Bake the 2 Tbsp/1 oz size dough balls for 10-13 minutes, bake the 4 Tbsp/2 oz size dough balls for 13-15 minutes or until the edges begin to just turn golden. They will look slightly undercooked, but will continue cooking once removed from the oven. Allow the cookies to cool completely on the baking sheet.