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Monday, July 12, 2010

MONSTER Cookies

M&M's are awesome. Reese's Pieces are good. Chocolate chip cookies are always great. Peanut butter is delish. Oatmeal cookies rock. Now combine all those wonderful things and what do you get??


MONSTER COOKIES!

A perfect combination of all your favorite things. If you don't like Reese's Pieces, no problem! Swap 'em out for butterscotch chips, coconut, or something else. You've got full control here, and it's no problem—it's even welcomed—to make the recipe your own! That's why these cookies are also known as "Kitchen Sink Cookies," but doesn't MONSTER just sound so much better?!

What surprised me about these cookies is there's only 1/2 cup of flour in the whole batch (and it makes a BIG batch)! These cookies are mostly oats, which makes them super chewy and flavorful! Since these cookies have so many treasures in them, it's better to make them large so you don't just end up with a mouthful of chocolate (although, I wouldn't object to that!).


Ingredients:
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
1 tsp corn syrup
2 tsp baking soda
1 tsp salt
1/2 cup (or 1 stick) butter, melted
1 1/2 cups chunky peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup chocolate chips
3/4 cup Reese's Pieces (or butterscotch chips)
3/4 cup M&M's

Directions:
Preheat oven to 350ยบ. Line three baking sheets (if you're baking them all at once) with parchment or silicone baking mats. (If you don't have three baking sheets, just be sure to cool the sheets before placing more dough on them.)
In a large bowl, mix eggs, both sugars, vanilla, corn syrup, baking soda and salt. Stir in the melted butter and peanut butter, followed by the oats and flour. When dough is combined, stir in chocolate chips, Reese's Pieces, and M&M's. Let the dough rest for 30 minutes (I didn't do this because I was in a hurry and nothing went wrong).
Using a 1/4 measuring cup, drop dough onto sheets. Use fingers to flatten the dough slightly. Bake for 10–12 minutes, or until the cookies are a light golden brown. Cool on a rack and then store in an airtight container at room temperature.

*Note: I was taking these cookies to a family 4th of July picnic (hence the red and blue M&M's, which I did hand-pick thank-you-very-much), so I made them much smaller, the size of a normal cookie. Smaller cookies are a little more difficult because some candy pieces fall out—I just shoved them in the dough ball somewhere. ;)

Everyone loved these cookies, by the way, and you will too—so get baking!!

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