Monster Cookies

So on Thursday I posted a simple thought on Twitter:

Which led to a full on Twitter war between myself and some office mates, ultimately turning into this:

That brings us to today: The Big Agency Bake-Off. Following a miserable attempt at baking soft-centered cupcakes, I settled on Monster Cookies instead - the most mouth-watering American biscuit that my lovely Utah confidante, Miss Eryn, first introduced me (or rather my taste buds) to last year.

Not only do they taste like fairy mud cakes, but you can whip 'em up faster than you can say "those cupcakes were a disaster, now what?" What's more, one spoonful of dough morphs into a cookie that's as big as your face. No jokes.

Epic Monster Cookies 

Clockwise from top left: My Monster Cookies / SJ's Hidden Center Cupcakes / Leah's Banana, Chocolate & Coffee Cupcakes / Taryn's Walnut & Banana Loaf. PHOTO: SJ Vincent 

INGREDIENTS:

• 400 g jar peanut butter
• 1 cup light brown sugar
• 1 cup white sugar
• 8 tbs canola oil
• 3 large eggs, beaten
• 4 and a half cups oats
• 1 tbs vanilla essence
• 2 tsp bicarb
• 1 cup chocolate chips
• 4 x 45g boxes of Smarties

HOW TO:

• Mix the peanut butter, sugar and oil together in a bowl until it forms a smooth paste. 
• Add the eggs, oats, vanilla and bicarb and mix it up again.
• Add the chocolate chips and 2 packs of Smarties and mix one last time.
• Heat oven to 360°F.
• Mold heaped tablespoons of batter into round balls and place on a greased baking tray. While they might be deceivingly small, don't bake more than 6 cookies at a time.
• Using the last 2 packs of Smarties, adorn the cookies with 3 or 4 extra Smarties and pop 'em in the oven.
• Bake for 12 to 14 minutes. Note: They will look somewhat runny in the middle when you take 'em out the oven, but let them cool for 5 minutes and watch as they set before your eyes.

There's no denying that these cookies are the death of all diets, but if you can shove your guilt in the back cupboard, these cookies will put a smile on your face. Guaranteed.