Tuesday, September 22, 2020

Monster Cookies

Even if you're not a monster, you will love these cookies. They are chock full of all good things: coconut, candies, chocolate chips, oatmeal, and pretzel pieces for a little added salt. 

But the sky is the limit with add ons for these cookies: you could use other flavors of baking chips, different candies, raisins, nuts etc. Feel free to omit what you don't like and add in what you do! Make these cookies your own. (Try to stay within about 2 1/2 cups of add ins total; that way there will still be enough "batter" left so the cookies hold together.) 

Even though these are called "monster," I tend not to make them in a monster size. If you want to make
them really large, just increase the baking time by a few minutes. Myself, I prefer to have MORE cookies, so I make them just larger than a regular chocolate chip variety. 

C is for Cookie; that's good enough for me. 

Monster Cookies

3 eggs
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1/2 cup butter, melted
1 1/2 cups creamy peanut butter
4 1/2 cups rolled oats
1/2 cup flour
1/2 cup chocolate chips
1/2 cup coconut
1 cup M&Ms
1/2 cup broken up pretzel pieces

In a large mixing bowl, stir together the eggs, sugar, brown sugar, vanilla, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, coconut, pretzel pieces and M&M's. Let the dough rest (at room temperature) for 30 minutes.

Using a large cookie scoop or two large spoons, drop the dough onto baking sheets lined with parchment paper or silpat mats. Use your fingers to flatten the dough slightly. 

Bake at 350 for 13 to 15 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.  These cookies also freeze well. 

Recipe Source: Adapted from Brown Eyed Baker

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