Holiday Monster Cookies Food

MONSTER COOKIES

Monster Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 30m

Yield 18 servings

Number Of Ingredients 15

Ingredients

2 sticks (1/2 pound) salted butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 whole large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup oats (either quick or regular)
1 cup chocolate coated candies, such as M&M's
3/4 cup chocolate chips (milk or semisweet)
1/2 cup pecans, chopped
2 1/4 cups rice cereal, such as Rice Krispies
Cold milk, for serving

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.

HOLIDAY MONSTER COOKIES

Holiday Monster Cookies image

These giant, saucer-sized cookies are packed with festive candies, peppermint chunks, salty pretzels and white chocolate chips, so they really live up to their name. Serve them as part of a cookie swap, for dessert on Christmas Day or as the special treat left for Santa -- with a really big glass of milk!

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 2 dozen cookies

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs plus 2 egg yolks
2 cups mixed red and green candy-coated chocolates, such as M and M's
2 cups rolled oats
2 cups roughly chopped pretzel rods
1 1/3 cups chopped peppermint puffs
1 1/3 cups white chocolate chips

Steps:

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.

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