Monster Monster Cookies Recipes

Steps:

• Mix ingredients in order listed.
• Fold in M&M's and Chocolate chips.
• Bake at 350 degrees for 12 minutes.

Steps:

• Preheat oven to 350 deg F.
• Parchment cookie sheets.
• Cream Butter, oil and sugars very well in mixing bowl.
• Add Peanut Butter, Egg, Vanilla and Sour Cream in that order.
• Add flour and baking soda. Mix until just combined.
• With a large spoon or spatula fold in oats until just mixed. Do not over mix!
• Fold in M&M's and chocolate chips again until just blended.
• Spoon approx 2-3 tbsp onto the parchment. I use a medium ice cream scoop. Do not press down, they will become perfect in the oven.
• I press a couple extra M&Ms onto the top of each cookie to make them look extra yummy.
• Place 6-9 cookies on one pan, spread apart.
• Bake for 10 to 12 minutes The center will still be soft but sides will brown a little.
• Let cool on cookie sheet for 10 min and transfer to cooling rack.
• Viola and Enjoy!

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.

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). - - - - - - - - - - - - - - - - - - -

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.

Steps:

• HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
• COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
• DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• VARIATION
• JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.

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:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Combine the peanut butter, butter, brown sugar, salt, baking powder, baking soda and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and paddle with a rubber spatula.
• Add the egg and water, mix on low speed then increase the speed to medium, until smooth and combined.
• With the mixer running on low speed, add the flour and mix until just combined then add the oats and mix until just combined. Scrape the bowl and paddle with a rubber spatula.
• Reserve 2 to 3 tablespoons of the candy-coated chocolates and peanut butter cups for topping and add the rest to the cookie dough, along with the toffee bits and chocolate chips. Mix on low speed until combined.
• Scoop six 1/4-cup mounds of dough onto each of the prepared baking sheets. Flatten each mound to about 3/4 inch thick and arrange the reserved candy-coated chocolates and peanut butter cups on top of the cookies.
• Bake until puffed and slightly golden around the edges, 18 to 20 minutes, rotating and switching the positions of the baking sheets after 10 minutes. Let cool completely on the baking sheets.

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.

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.

Steps:

• Heat oven to 350°.
• Cream butter, peanut butter and the granulated and brown sugar together.
• Add beaten eggs, baking soda, corn syrup and vanilla.
• Mix well.
• Stir in oats, chocolate chips, and M&M's.
• Drop by rounded tablespoons onto greased cookie sheets.
• Bake 12-15 minutes.