Chocolate Monster Cookies Recipes

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.

Steps:

• In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 375 degrees.
• Spray cookie sheets with baking spray.
• toast pecans in oven or in saucepan over medium heat.
• cream shortening, butter, and sugars.
• add eggs and vanilla.
• combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
• Stir in toasted pecans and chocolate chips.
• Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
• drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
• bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
• cool on cookie sheet for about 5 minutes before removing from the baking sheet.

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.

Steps:

• Preheat oven to 350 degrees.
• Sift the dry goods together into a large bowl. Set aside.
• Cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract.
• Add the dry goods to the wet works a small amount at the time until well combined.
• Using a spatula, fold in the rolled oats until thoroughly combined. Add in the dried cranberries and both types of chocolate chips.
• Use a 1/3 or 1/4 cup measuring cup to transfer the dough onto an ungreased baking sheet. Use the floured bottom of a drinking glass to smash the cookies flat.
• Bake for 13 to 15 minutes or until lightly brown.
• When they have slightly cooled, but are still warm, transfer the cookies onto a cooling rack.
• Enjoy with a big glass of milk!

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.