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.
LINDA'S MONSTER COOKIES
These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!
Provided by SYNEVA B
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 22.9 g, Cholesterol 17.5 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 127.3 mg, Sugar 14 g
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 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
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
Whip up a batch of chewy, soft-baked oatmeal cookies. These treats are loaded with chocolate-coated candies, raisins, chocolate chips and oats. So easy to make and so irresistible.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 °F. Line cookie sheets with parchment paper or nonstick baking mats.
- In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. Makes about 3 dozen cookies.
MONSTER COOKIES
Thick, soft, and chewy Monster Cookies that are absolutely loaded with add-ins. Today's cookies are packed with oats, peanut butter, chocolate and butterscotch chips and M&Ms. Be sure to check out the VIDEO at the bottom of the recipe!
Provided by Sam Merritt
Categories Cookies, Dessert
Time 26m
Number Of Ingredients 14
Steps:
- Combine butter, sugars, and peanut butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add your flour mixture to your wet ingredients and stir (with mixer on low speed so that you don't send flour flying everywhere!) until flour is completely incorporated into the batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined.
- Add oats, chocolate and butterscotch chips, and M&Ms and stir well.
- Cover cookie dough with plastic wrap and transfer to the refrigerator. Allow dough to chill for at least 30 minutes (this dough may be chilled longer or even overnight if needed).
- 15 minutes before dough is finished chilling, preheat your oven to 350F (175C) and line cookie sheet with parchment paper.
- Once dough has chilled, remove from the refrigerator and roll into 1 ½ Tablespoon-sized balls and place on prepared cookie sheet, spacing cookie dough at least 2" apart.
- Bake on 350F (175C) for 11-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool completely on baking sheet before enjoying.
Nutrition Facts : ServingSize 1 cookie, Calories 247 kcal, Carbohydrate 29 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 27 mg, Sodium 199 mg, Fiber 1 g, Sugar 19 g
MINI MONSTER COOKIES
Get ready for big taste in a small package with Mini Monster Cookies. A delightful mix of peanut butter, chocolate and candy-coated chocolate pieces give Mini Monster Cookies their recognizable, sweet flavor. Delicate proportioning give them their perfectly mini size.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 15 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat peanut butter, honey and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add oats and baking powder; mix well. Stir in remaining ingredients.
- Drop rounded teaspoonsful of dough, 1/2 inch apart, onto parchment-covered baking sheets. Flatten slightly with bottom of clean drinking glass.
- Bake 9 to 10 min. or until edges are lightly browned. Cool 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MONSTER COOKIES
These are very crisp, crunchy cookies that are full of chocolatey goodness. A big hit in our house. For this recipe I recommend weighing your oats, I found that when using a measuring cup I get way too many oats as opposed to using the weight on the carton. I also used a medium cookie scoop to measure out the cookies (probably 1/8th of a cup). Since it makes 66 cookies I recommend making some dough balls and freezing them until firm, then putting them in a freezer bag to bake at a later time. Then you can just pull out what you need and bake them. Prep time is an estimate.
Provided by Pardeemom
Categories Drop Cookies
Time 40m
Yield 66 cookies, 66 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350.
- Combine the butter and peanut butter until smooth.
- Add brown sugar, eggs, egg whites and vanilla.
- Beat until smooth.
- Add oats, baking soda, and salt.
- Hand mix in chocolate chips and M&Ms.
- Drop spoonsfuls of dough at least 2 inches apart on cookie sheet.
- Bake for 15-17 minutes or until golden.
- Let cool for a few minutes on sheet and then put on wire rack to cool.
Nutrition Facts : Calories 147.7, Fat 6.7, SaturatedFat 3.1, Cholesterol 11.3, Sodium 99.7, Carbohydrate 19.6, Fiber 1.3, Sugar 13.3, Protein 2.9
MONSTER COOKIES
Steps:
- Preheat oven to 375 degrees.Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat. Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you'd like, or more M & M's, more peanut butter chips or chocolate chips. Add Rice Crispies at the very end, mixing until just combined. Do not overmix!Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack. Serve with glasses of cold milk.
HOLIDAY MONSTER COOKIES
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
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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