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.
MONSTER FINGER COOKIES RECIPE - (4.5/5)
Provided by á-10881
Number Of Ingredients 3
Steps:
- Roll out sugar cookie dough into a thin line, dough will spread when baking. Cut into finger lengths. Score with a knife at knuckles and apply an almond shard at the tip. Bake as directed on package. Brush cooled cookies with a little cocoa-powder to add contrast.
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
MONSTER COOKIES
Chewy, peanut buttery, chocolate-filled Monster Cookies just like Grandma used to make!
Provided by Mary Younkin
Categories Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.
Nutrition Facts : Calories 115 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
MONSTER COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 18 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with both sugars in a mixing bowl until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
- Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
- Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, about 20 to 25 minutes, and then allow to cool on a rack.
- Serve with glasses of cold milk.
FINGER COOKIES
Finger cookies are usually found in sets of five. If you think they look weird, you should see the cookie person to whom these fingers belonged.
Provided by Clare Crespo
Yield Makes about 50 fingers
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, beat the butter until smooth and creamy.
- 2. Add the sugar, egg, and vanilla extract and mix well.
- 3. Add the flour, baking powder, and salt and beat until completely mixed.
- 4. Cover the dough and refrigerate for 30 minutes.
- 5. Preheat the oven to 325°F.
- 6. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
- 7. Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.
- 8. Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the Icing Glue. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
- 9. Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
SEVERED FINGER SUGAR COOKIES
Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.
Provided by Mark Evitt
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
- In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
- Bake 15 minutes. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g
MONSTER COOKIES
Studded with colored candies (delicious if they are peanut-filled, too), these treats are an amazing way to end a grown-up supper, and a very useful way to keep a roomful of boisterous children happy.
Provided by Nigella Lawson
Categories dessert
Time 45m
Yield 12 3 1/2- to 4-inch cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.
- Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M's.
- Roll quarter-cup measures of dough into balls and flatten them into fat disks (about 1/2 inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.
- Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 130 milligrams, Sugar 19 grams, TransFat 0 grams
GIANT MONSTER COOKIES
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
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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