MONSTER COOKIES
Truly the best monster cookie recipe! These peanut butter, oatmeal and chocolate chip cookies are perfectly crisp on the outside and tender on the inside. Recipe yields 18 cookies.
Provided by Cookie and Kate
Categories Cookies
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they're evenly incorporated.
- Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you'd like your cookies to look extra pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
- Bake 10 to 12 minutes, until they're just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
- If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
Nutrition Facts : ServingSize 1 large cookie, made with coconut sugar, coconut oil, and all chocolate chips, Calories 381 calories, Sugar 27.2 g, Sodium 194.1 mg, Fat 21.2 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 40 g, Fiber 4.1 g, Protein 8.8 g, Cholesterol 31 mg
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 MONSTER COOKIES
There are about as many variations of Monster Cookie recipes as there are bakers who bake them. We tested 5 key variables and tried several different ways to figure out how to make the BEST Monster Cookies around. -- And believe me, these super tasty beauties do not disappoint.
Categories Cookies & Bars
Time 40m
Yield About 32-34 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat together brown sugar, granulated sugar, butter, and peanut butter with an electric mixer at medium speed until well mixed and fluffy.
- Add eggs and vanilla; continue to beat until well combined.
- In a smaller bowl, combine flour, baking soda, and salt. Add to peanut butter mixture and mix until just combined.
- Add quick oats and mix until just combined.
- By hand, stir in chocolate chips and M&Ms.
- Drop dough by 3 tablespoon scoops onto a baking sheet, scooping only 8 cookies to a sheet (because these cookies are big) and spacing the cookies apart. Use your hand or the bottom of a drinking glass to flatten each dough ball into a patty.
- Place additional chocolate chips and M&Ms on the top of each dough patty.
- Bake at 350℉ for 10-11 minutes until set and light golden brown. Allow to cool on pan for 3 minutes, then remove to a rack to cool completely.
- Use regular creamy peanut butter, not crunchy or natural peanut butter. Crunchy and natural peanut butter are drier than creamy, and will therefore make dry cookies. (I use JIF creamy peanut butter.)
- Be sure to scoop these cookies large -- a full 3 tablespoons of dough per cookie (a cookie scoop makes this step extra easy). Scooping Monster Cookies large creates a nice-sized, nice-thickness, soft and tender cookie.
- Placing additional chocolate chips and M&Ms on the top of each dough patty before baking is key to get that characteristic colorful and extra-loaded Monster Cookie top. Press the chocolate chips and M&Ms just slightly into the dough to embed them on the top of the cookie.
- Do not over bake, as the Monster Cookies will turn rock hard. Bake for just 10-11 minutes only, no more. I always bake mine on the 10 minute end.
- Once baked, allow the cookies to cool on the pan for 3 minutes before removing them to a rack to cool completely. They are prone to cracking and crumbling if you try to move them off the baking pan too soon.
- As a side note, 3/4 cup M&Ms is about 9 Halloween fun size packs, if you happen to be using up extra Halloween candy to make these!
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 VII
A neighbor made these for her large family - 12 kids! They have everything in them but flour.
Provided by Denise
Categories Drop Cookies
Yield 80
Number Of Ingredients 11
Steps:
- In a very large bowl, mix ingredients in order given. (Use hands if necessary).
- Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten.
- Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 41 g, Cholesterol 40.8 mg, Fat 17.7 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 6.8 g, Sodium 480.3 mg, Sugar 26.1 g
MONSTER COOKIES VII
A neighbor made these for her large family - 12 kids! They have everything in them but flour.
Provided by Denise
Categories Drop Cookies
Yield 80
Number Of Ingredients 11
Steps:
- In a very large bowl, mix ingredients in order given. (Use hands if necessary).
- Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten.
- Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 41 g, Cholesterol 40.8 mg, Fat 17.7 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 6.8 g, Sodium 480.3 mg, Sugar 26.1 g
MONSTER COOKIES VI
Great cookies with oatmeal, chocolate chips, peanut butter, and M & M's.
Provided by Vicki
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a very large bowl, beat the eggs.
- Add the remaining ingredients in order, mixing well.
- Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 15.4 g, Cholesterol 11.5 mg, Fat 5.8 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2.3 g, Sodium 75.2 mg, Sugar 10.9 g
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