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.
SCD CHEWY MONSTER COOKIES
Make and share this SCD Chewy Monster Cookies recipe from Food.com.
Provided by Erika W.
Categories Dessert
Time 15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 325° F.
- Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto.
- cookie sheets that have been lined with parchment paper. Flatten each dough glob with.
- dampened fingers.
- Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.
- They freeze well.
Nutrition Facts : Calories 835.4, Fat 51.7, SaturatedFat 24.1, Cholesterol 107.5, Sodium 391.7, Carbohydrate 96.9, Fiber 4.8, Sugar 84.7, Protein 8.3
BREAKFAST MONSTER COOKIES
From St. John's Church Cookbook 2004 (Fox Lake, WI). The recipe doesn't say how long to bake these, and the yield is also a guess!
Provided by Vino Girl
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in order.
- Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
- Bake until done (recipe doesn't say how long!). Do not overbake.
- These freeze well for a quick breakfast or snack.
MONSTER COOKIES
Make and share this Monster Cookies recipe from Food.com.
Provided by Mary Lord
Categories Drop Cookies
Time 30m
Yield 84 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients in order given.
- Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
- (I bake mine 10 - 12 minutes). - - - - - - - - - - - - - - - - - - -
MONSTER COOKIES
I love monster cookies. The original recipe that I got from my mom made a lot of cookies and it called for 18 eggs but I have scaled down that recipe. I found that winter rowand had posted a similar monster cookie recipe but mine is a little bit different so I thought I would go ahead and continue to post it; the link to that recipe is listed below. I make these into "Breakfast Cookies" for my husband to eat in the morning by substituting raisins in place of the chocolate, M&M's and butterscotch and using light molasses instead of corn syrup. I usually refrigerate the dough for 30 mins before baking, but I won't go as far as to say it's necessary. *I said the recipe makes 3 dozen cookies but I make them pretty large. http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=50&sys=e&id=124822
Provided by Queen Dana
Categories Drop Cookies
Time 10m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream together eggs, sugars, vanilla, corn syrup and baking soda in a large mixing bowl.
- Beat into the egg mixture remaining ingredient until everything is well blended.
- Refrigerate dough for 30 minutes and then drop onto a cookie sheet and bake for 10-12 minutes.
Nutrition Facts : Calories 212.5, Fat 10.4, SaturatedFat 3.3, Cholesterol 15.9, Sodium 156.2, Carbohydrate 27.2, Fiber 1.8, Sugar 18.7, Protein 4.4
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