Make sure you don’t over-bake these cookies they’re best when they are soft! Check them at twelve minutes you only want golden brown edges and they will continue baking while they cool on the sheet.Typically, 6-8 cookie dough balls for a standard baking sheet. Space the cookie dough balls out really well on the baking sheet so they don’t run into each other while they bake.Use a large cookie scoop or ¼ measuring cup to measure out each cookie so they bake evenly.Such a big batch of dough can be difficult to handle, so use a scraper to incorporate all of the ingredients in the bowl of a stand mixer. Make sure to scrape the sides of the bowl after mixing.It was truly the most wonderful time of the year! This recipe is everything you need for holiday baking - its easy, it makes a TON for all your friends and neighbors, and the cookies are SO GOOD! A Few Baking Tips I took voice lessons in high school and every Christmas my teacher would bake these cookies and hand them out to her students. His original recipe included chocolate coated candies as well as leftover jam that wasn’t being eaten fast enough.įor me, they originated in Las Vegas. As the father of six children, he tried to find creative ways to use up food they had on hand. Dick Wesley, a University of Michigan photographer, in 1971. Make them Christmas style! Use red and green M&Ms (careful to not use the mint ones, that would not be a good surprise with these cookies) or add Christmas sprinkles.Īccording to, Monster cookies were invented by Mr.Sprinkle kosher salt on top of each cookie dough ball before baking.Nuts – chopped pecans, peanuts, walnuts, etc. There are no wrong answers when it comes to adding or switching out ingredients in these monster cookies. But with the amount of oatmeal, you don’t need as much flour.Īdditions/Substitutions to Monster Cookies Flour – notice this only calls for one and a half cups, which doesn’t seem like a lot in relation to the other ingredient quantities.M&Ms -Regular, milk chocolate M&M candies are perfect here! You can also use mini m&ms.Chocolate chips – I usually use regular semi-sweet chocolate chips, but you could throw in mini-chocolate chips too.Oatmeal cookies generally use old fashioned oats, but for this recipe you can use either. Oats – you can use old-fashioned oats or Quaker quick oats for this recipe.Baking soda – 4 teaspoons to help those cookies rise.Karo syrup – just a half tablespoon of light Karo syrup gives the cookies a nice sweetness and helps the dough hold its shape.This recipe calls for a half tablespoon instead of the usual teaspoon. Vanilla extract – again, note the quantity.Peanut butter – you can use all natural peanut butter, crunchy or creamy peanut butter, any kind of nut butter you have on hand.Brown sugar – you’ll need about two and a quarter cups of brown sugar for this monster cookies recipe.Butter – use two sticks of butter equaling one cup. These giant cookies really do have everything but the kitchen sink, all mashed into one giant cookie recipe. In addition, people are going to start calling you the Cookie Monster because you will NOT be able to stop snacking on these! Ingredients in Monster Cookies And with a chewy texture, lots of candies, and oatmeal, even your pickiest monsters will gobble these up! We call them “Monster Cookies” for three reasons:ġ) This recipe makes a MONSTROUS amount of cookies.ģ) They are a monster mash-up of EVERYTHING! Oats, peanut butter, M&M’s and, of course, chocolate chips. Monster Cookies are a favorite around our house, and quite possibly my favorite cookie of all time. They’re the perfect cookie to serve after school with a tall glass of milk, or when you’re in charge of soccer team snacks.
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