MONSTER COOKIES
This recipe combines several favorite flavors-peanut butter, butterscotch and chocolate-in one big cookie. Before baking, I like to press a few extra M&M's on top for added color. -Patricia Schroedl, Jefferson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 180mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
MONSTER COOKIES I
A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.
Provided by Rene Kratz
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 9
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 41.6 g, Cholesterol 38.2 mg, Fat 16.9 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 241.5 mg, Sugar 27.5 g
BREAKFAST MONSTER COOKIES
From St. John's Church Cookbook 2004 (Fox Lake, WI). The recipe doesn't say how long to bake these, and the yield is also a guess!
Provided by Vino Girl
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in order.
- Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
- Bake until done (recipe doesn't say how long!). Do not overbake.
- These freeze well for a quick breakfast or snack.
CRANKY'S MONSTER COOKIES
This is an old family recipe and very versatile. I'm not sure I'd consider it healthy in a broiled-salmon-and-steamed-broccoli way, but it's one of those wholesome cookies with lots of real (not processed) stuff going on. It's also very versatile - you can substitute fruit and nuts for the chocolate chips and M&Ms. I remember the M&Ms clearly, but am pretty sure there were raisins and maybe butterscotch chips in the ones mom made. You will need a big bowl to make the dough. I like to bake 2 dozen and then freeze the rest of the dough after dishing the individual dough balls onto a cookie sheet. Package the frozen cookie balls in gallon freezer bags and bake the dough balls from frozen - as many or as few as you like, as often as you like until the dough is gone. Enjoy!
Provided by Cranky Ex-Chef
Categories Drop Cookies
Time 32m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cream butter and brown sugar until fluffy. Add eggs one at a time and mix thoroughly. Add peanut butter and vanilla to the bowl and stir to combine. Sprinkle baking soda and oats over the wet ingredients and stir until well incorporated. Fold in the candy/fruit/chocolate chips/nuts. Drop by generous spoonsfull onto an ungreased cookie sheet leaving plenty of space between the balls of dough (max 6 cookies per sheet) and bake just until set, approximately 10 minutes.
Nutrition Facts : Calories 1746.8, Fat 98, SaturatedFat 41.5, Cholesterol 272.6, Sodium 1314.8, Carbohydrate 194, Fiber 15.8, Sugar 126.3, Protein 39.2
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