Monster Finger Cookies Recipe 455

MONSTER COOKIES

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.

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

MONSTER COOKIES I

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.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES (MONSTER COOKIES RECIPE)

Steps:

• Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
• In a large bowl, measure out the oats. Then crack the eggs into the oats and add the water and vanilla. Stir to coat, allowing the liquid to saturate the oats.
• In the bowl of an electric stand mixer, add the butter. Beat 1 minute to soften. Then add in the peanut butter, and both sugars. Beat on high for 3-5 minutes to break down the sugar crystals.
• Scrape the bowl with a spatula, and beat again to incorporate.
• Turn the mixer on low and mix in the flour, baking powder, and salt. Once fully mixed in, start adding in the oat mixture.
• Scrape the bowl again, then turn on low and mix in the chocolate chips.
• Finally mix the M&Ms into the dough with the spatula.
• Use a large 3 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets. Space the cookies 2 inches apart.
• Bake for 15-17 minute per batch, until the edges are just barely golden brown. Cool 3 minutes on the baking sheets before moving.

MONSTER COOKIES RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
• In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
• Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

MONSTER COOKIES

Steps:

• Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
• Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
• Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
• Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
• Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)

MONSTER COOKIES RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Spray cookie sheets with nonstick spray or line with parchment paper or silicone mats. Use 4 cookie sheets to allow one set to cool while the next set is baking.
• Set aside 1/3 cup of the M&M's for adding to the top of the cookies later.
• In a large mixing bowl combine the peanut butter, butter, white sugar, brown sugar and corn syrup. Use an electric mixer to mix until it is well combined.
• Mix in the eggs, vanilla, baking soda and flour.
• Mix in the oats.
• Stir in the chocolate chips and M&M's (just 1 cup, keep the other 1/3 cup for later)
• Make large dough balls and pat them out into rounds that are about 3 1/2 inches in diameter and 1/2 inch tall. Place them on a cookie sheet with space around them to grow. You should only put 6 per cookie sheet. For the 60 minute cook time, you will need to cook 2 cookie sheets at a time.
• Add a few of the saved M&M's to the top of the cookies to make them pretty.
• Bake for 10-12 minutes until they turn golden brown around the edges. Make sure that you do not over bake them.
• Let the cookies cool for 5 minutes on the cookie sheets.
• Transfer to wire racks and allow them to cool completely before storing in an airtight container with wax paper between the layers of cookies to keep them from sticking together.
• Optionally, freeze some for later.

MONSTER FINGER COOKIES RECIPE - (4.5/5)

Steps:

• Roll out sugar cookie dough into a thin line, dough will spread when baking. Cut into finger lengths. Score with a knife at knuckles and apply an almond shard at the tip. Bake as directed on package. Brush cooled cookies with a little cocoa-powder to add contrast.