Wednesday, August 14, 2013

Monster Cookies

One of Charlie's favorite cookies are monster cookies - he loves them chock full of M&M's, chocolate chips, toffee bits, coconut and toasted pecans. 

Charlie likes his monster cookies nice and crispy, so that is why the cookies in these photo's look a little brown.  If you bake them closer to 12 minutes, they tend to be more chewy in the center and just a little crisp around the edges.

The monster cookies cooled and lined up in a Tupperware.  Next: Monster Cookie Ice Cream Sandwiches!

Monster Cookies

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • ¾ lb peanut butter
  • 3 eggs
  • 1 teaspoon white corn syrup
  • 4 1/2 cups oatmeal
  • 2 tsp baking soda
  • 1 cup M&M’s
  • 1 cup chocolate chips
  • 1/2 cup butterscotch chips
  • 1 cup toffee bits
  • 1 cup coconut
  • 1 cup toasted pecans

Preheat oven to 350 degrees F.  Mix butter, peanut butter and sugars in bowl until well combined.  Mix in eggs and corn syrup.  Stir in oatmeal and baking soda.  Stir in M&M's, chocolate and butterscotch chips, toffee bits, coconut and pecans.  I use a scoop to place about 2 tablespoons per cookie out on cookie sheet (I usually get six cookies per sheet).  I also use my silpat (which I love), but you could also use parchment paper.  Bake for 12-14 minutes, or until slightly brown.  Let rest on the cookie sheet for two or three minutes before removing carefully to a wire rack.  This recipe makes about 30-36 cookies.

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