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.
SOFT-BAKED MONSTER COOKIES RECIPE - (4.3/5)
Provided by á-25138
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well. Notes *You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour. * Please use quick oats in this recipe. You need the slightly finer texture from the quick oats in order to give the cookies a more uniform texture. Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.
MONSTER COOKIES
This recipe combines several favorite flavors-peanut butter, butterscotch and chocolate-in one big cookie. Before baking, I like to press a few extra M&M's on top for added color. -Patricia Schroedl, Jefferson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter, butter and sugars. Add eggs, 1 at a time, beating well after each addition. Add baking soda and vanilla. Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes. Stir in flour (the dough will be crumbly)., Shape by 1/4 cupfuls into balls. Place on greased baking sheets, about 9 cookies on each sheet. Gently flatten cookies. Bake at 325° for 15-18 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 318 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 180mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
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
These cookies are large and should be soft, so should not be overbaked. They have no flour.
Provided by Daphne
Categories Oatmeal Cookies
Yield 120
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat together the eggs, sugars, syrup, butter or margarine, vanilla, and peanut butter. Add the baking soda, and beat well. Stir in the oats, chocolate chips, and candies.
- Place dough by tablespoonfuls on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden and cookies are set, about 12 minutes. Do not overbake!
Nutrition Facts : Calories 205.8 calories, Carbohydrate 29.5 g, Cholesterol 27.5 mg, Fat 8.9 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 65.5 mg, Sugar 20 g
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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.
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4.9/5 (25)Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
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