Chocolate Monster Cookies

These chocolate monster cookies from Buttermilk by Sam are dynamite. (Who says that any more? Me, apparently.) They are fudgy, full of chocolate, hint of peanut butter and have the added health bonus of being whole grain made with oat flour (which can make them gluten free as well).

So I like to say they have antioxidants (chocolate), protein (peanut butter) and whole grains (oats), so they are a perfectly acceptable breakfast cookie. And, sadly, they've always been devoured before they've been photographed.

Chocolate Monster Cookies 
1 stick unsalted butter
1 cup granulated sugar
1/4 cup creamy peanut butter
1/4 tsp. sea salt
1 tsp. vanilla
1 egg
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup Dutch process cocoa powder
120 grams oat flour
100 grams chopped milk (or dark) chocolate
1/2 cup M & Ms (or Reese's Pieces)
Peanut butter cups, chopped

In a large microwave-safe bowl, melt butter. Add the sugar, and whisk well, at least a minute. Add the salt, vanilla and peanut butter, and whisk to combine. Whisk in the egg.

Stir in cocoa, baking soda, baking powder and oat flour until mixed. Fold in chocolate and candy pieces. Leave the dough rest, covered with a tea towel, about 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop dough into 1.5 to 2 Tbsp. amounts onto the cookie sheet. Top with extra candy pieces and peanut butter cups. Bake 10 to 12 minutes until the cookies look dry on top and have set edges. Makes 16 cookies.