Monster Cookies

1.	Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
2.	In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla and mix until combined.
3.	Add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts, M&Ms, and crispy rice cereal and mix until just combined.
4.	Drop large rounds (I use a #20 - 3 tablespoon cookie scoop) onto the prepared sheet pan, 6-8 per pan. Bake until edges are golden brown and centers are just barely set, about 12 minutes.
5.	Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days.

	¾ cup unsalted butter , at room temperature (85 grams)
	1 cup packed light or dark brown sugar (215 grams)
	½ cup granulated sugar (100 grams)
	2 large eggs
	1 tablespoon vanilla extract
	2 cups all-purpose flour (240 grams)
	½ teaspoons salt
	1 teaspoon baking powder
	½ teaspoon baking soda
	1 ½ cups rolled oats (150 grams)
	½ cup mini M&Ms (108 grams)
	¾ cup semisweet chocolate chips (128 grams)
	½ cup peanuts , chopped (70 grams)
	2 ¼ cups crispy rice cereal (70 grams)