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.
MONSTER SIZE BREAKFAST COOKIES
These are Healthy, non-fat, tasty and can be made vegan easily. My Kids love this for breakfast and because they are so easy to make we make them often. If you are in a hurry in the morning you can make these ahead, though we like them warm, or you can mix the dry ingredients before and then just add the applesauce just before baking. This makes 4 monster cookies.
Provided by paxye
Categories Breakfast
Time 20m
Yield 4 cookies, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix Oatmeal, raisins, chocolate chips, flour, powdered milk, sugar, baking powder, cinnamon and salt together.
- Mix in the apple sauce and vanilla.
- Prepare two baking sheets with parchment paper and make 4 mounds, 2 on each baking sheet and spread the mounds out a bit.
- Bake for about 15 minute.
Nutrition Facts : Calories 439.6, Fat 5.4, SaturatedFat 2.4, Cholesterol 6, Sodium 322.8, Carbohydrate 84.6, Fiber 5.1, Sugar 40.5, Protein 16.9
MONSTER BREAKFAST COOKIES
These are a perfect treat when on the go, or first thing in the morning before a run/walk, or in the middle of the night while nursing a hungry infant! Walnuts are a great add (try 1/2 cup raisins and 1/2 cup walnuts), but they do make the cookies a bite drier. You can use white flour or a mixture of white and whole-wheat.
Provided by QuentinJess Flokstra
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 baking sheets.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough.
- Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets.
- Bake in the preheated oven until edges are just browning, about 20 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 46.2 g, Cholesterol 30.8 mg, Fat 15.8 g, Fiber 5.4 g, Protein 6.3 g, SaturatedFat 4.5 g, Sodium 110.8 mg, Sugar 23.1 g
MONSTER COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 18 servings
Number Of Ingredients 15
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.
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BREAKFAST COOKIES (EASY 1 BOWL RECIPE) - SALLY'S BAKING …
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4.8/5 (57)Category Cookies
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
- Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
SOFT-BAKED MONSTER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (32)Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
GRANDMA'S MONSTER COOKIES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.4/5 (7)Total Time 22 minsCategory DessertCalories 115 per serving
- Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.
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