Tonys Giant Gourmet Cookies Recipes

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TONY'S GIANT GOURMET COOKIES



Tony's Giant Gourmet Cookies image

Number Of Ingredients 12

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
3 eggs
3 tablespoons honey
2 teaspoons vanilla extract
6 cups Kellogg's® frosted corn flakes
2 cups semi-sweet chocolate chips (12-oz)

Steps:

  • 1. Stir together flour, baking powder, soda and salt set aside.2. In mixer bowl, beat together margarine and sugars until smooth. Mix in eggs, honey and vanilla. Add dry ingredients, mixing until thoroughly combined. Stir in cereal and chocolate chips.3. Drop by slightly rounded 1/4-cup measure onto ungreased baking sheets. Slightly flatten with palm of hand.4. Bake at 375°F oven about 13 minutes or until light golden brown. Cool on wire rack before storing in airtight container.

Nutrition Facts : Nutritional Facts Serves

GIANT MONSTER COOKIES



Giant Monster Cookies image

Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

2 cups creamy peanut butter
2/3 cup butter, softened
1-1/3 cups sugar
1-1/3 cups packed brown sugar
4 large eggs, room temperature
2-1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon light corn syrup
6 cups old-fashioned oats
1 cup semisweet chocolate chips
1 cup milk chocolate M&M's

Steps:

  • In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts :

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