MONSTER CHIP COOKIES
Judy Mabrey, Myrtle Beach, South Carolina, shares these treats with "monsters" who ring her doorbell on Halloween. She also gives them as Christmas gifts.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and lemon juice. Combine the dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Refrigerate 8 hours or overnight., Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheet. Bake at 350° for 14-16 minutes or until lightly browned and center is set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 614 calories, Fat 36g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 412mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.
CHOCOLATE MONSTER COOKIES
My four grandsons started attending "Grandma's Cooking School" when they were as young as 4. These easy monster cookies are a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results, as is the rest of the family. -Helen Hilbert, Liverpool, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
MONSTER CHOCOLATE CHIP COOKIES
Not sure where this recipe came from but I love the soft chewy center and the crisp outside. I like to toast the pecans but they taste fine untoasted as well.
Provided by grumpychef
Categories Drop Cookies
Time 33m
Yield 24-26 cookies, 24-26 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray cookie sheets with baking spray.
- toast pecans in oven or in saucepan over medium heat.
- cream shortening, butter, and sugars.
- add eggs and vanilla.
- combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
- Stir in toasted pecans and chocolate chips.
- Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
- drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
- bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
- cool on cookie sheet for about 5 minutes before removing from the baking sheet.
Nutrition Facts : Calories 343.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 31.2, Sodium 197.1, Carbohydrate 42.7, Fiber 1.8, Sugar 25.1, Protein 3.7
MONSTER COOKIES III
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
- Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
- Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 24.2 g, Cholesterol 22.7 mg, Fat 8 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 123.6 mg, Sugar 16 g
MONSTER COOKIES I
A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.
Provided by Rene Kratz
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Cream butter and peanut butter together. Add the sugars and stir until well mixed.
- Add eggs one at a time, then add vanilla.
- Mix oatmeal and baking soda separately, then stir into batter.
- Add chocolate chips last.
- Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 41.6 g, Cholesterol 38.2 mg, Fat 16.9 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 241.5 mg, Sugar 27.5 g
EASY MONSTER COOKIES
This monster cookie recipe is frightfully fun! We prepared two different kinds of Betty Crocker™ cookie mixes and then added oats and M&M's® to make these delicious, flavor-packed monster cookies. This recipe only takes about an hour to make from start-to-finish so make a batch of these quick and easy monster cookies as a last-minute treat to bring to a party or leave these monstrous and chewy cookies out for your family to quickly devour!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
- On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
- Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Cookie, TransFat 0 g
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