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 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 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
ROBBI'S M&MS® COOKIES
Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!
Provided by Robbi Schultze
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
- Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 10.8 g, Cholesterol 5.8 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 55.3 mg, Sugar 7.1 g
RADICAL ROB'S CHOCOLATE CHIP COOKIES
This recipe by Rob Standley was featured on Ultimate Recipe Throwdown: Cookies. They are a very sweet cookie that is more soft than crispy. I think they would be equally good with semi-sweet chips. I used toasted pecans in place of the almonds. I used a cookie scoop and got more than 36 cookies. Thanks to the review by Valchemist I changed the recipe to reflect the correct amount of sugar.
Provided by cookiedog
Categories Drop Cookies
Time 32m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed.
- In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff.
- Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies.
- Line cookie sheets with parchment. Drop dough onto sheets with a small ice cream scoop. Make sure to leave plenty of space between cookies as they do spread quite a bit. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Nutrition Facts : Calories 239.3, Fat 12.1, SaturatedFat 5.7, Cholesterol 38.5, Sodium 179.2, Carbohydrate 29.6, Fiber 0.8, Sugar 16.8, Protein 3.1
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