MONSTER COOKIES RECIPE
Provided by Shiran
Time 26m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
- Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
MONSTER COOKIES II
This recipe makes large cookies and has NO flour. I got it from my aunt in Southern Alberta (Canada) several years ago!! Hope you enjoy it.
Provided by BEEBUG
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h45m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 24.9 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 158.9 mg, Sugar 16.4 g
CHEWY GOOEY COOKIES
These cookies have a slight nutty flavor without actually having nuts...great for kids who don't like them! Gooey and delicious!
Provided by Gretchen Mapel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 33 g, Cholesterol 10.5 mg, Fat 14.6 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 4.4 g, Sodium 210.3 mg, Sugar 21.9 g
COMPLEX CHEWY GOOEY GOOD CHOCOLATE CHIP COOKIES
More complicated than your normal chocolate chip cookie....but the result is well worth it. Every new member needs their special indulgence type recipe, and this is mine. Note that I tend to improvise, so the exactness of the amounts is questionable.. just don't go over 2 tsp on the cornstarch. These cookies are delectable warmed in the microwave or dipped in milk.
Provided by BrotherAdso
Categories Drop Cookies
Time 3h30m
Yield 24-36 Big cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Whisk together cornstarch, flours, soda and salt.
- Melt the butter completely, but do not burn it, in the microwave or in a saucepan.
- Cream the butter extremely thoroughly with all three sugars. Cream until you can cream no more.
- Add egg and egg yolk, beat for an excessive time again.
- Add vanilla (yes, that really is a tablespoon) and milk, if using. Again, cream together thoroughly.
- Add flour mixture slowly, stirring together. Add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
- Stir in chocolate chips.
- Chill for 2-4 hours or until quite firm.
- Drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
- Do yourself a favor and eat one warm.
Nutrition Facts : Calories 229.4, Fat 12.5, SaturatedFat 7.5, Cholesterol 37.9, Sodium 201.6, Carbohydrate 29.5, Fiber 1.9, Sugar 18.7, Protein 2.6
SCD CHEWY MONSTER COOKIES
Make and share this SCD Chewy Monster Cookies recipe from Food.com.
Provided by Erika W.
Categories Dessert
Time 15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 325° F.
- Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto.
- cookie sheets that have been lined with parchment paper. Flatten each dough glob with.
- dampened fingers.
- Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.
- They freeze well.
Nutrition Facts : Calories 835.4, Fat 51.7, SaturatedFat 24.1, Cholesterol 107.5, Sodium 391.7, Carbohydrate 96.9, Fiber 4.8, Sugar 84.7, Protein 8.3
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5/5 (15)Calories 126 per servingCategory Dessert
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
- Sprinkle the baking soda and salt over the top. With the mixer on low, gradually add the flour, mixing just until the flour disappears. Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
- When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons. Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone). Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.
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5/5 (14)Total Time 27 minsCategory Dessert
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, old-fashioned rolled oats, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Slowly mix in the dry ingredients until just combined. Add the M&M's and chocolate chips and gently fold them into the cookie dough.
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