On The Trail Monster Cookies Recipes

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THE BEST MONSTER COOKIES



The BEST Monster Cookies image

There are about as many variations of Monster Cookie recipes as there are bakers who bake them. We tested 5 key variables and tried several different ways to figure out how to make the BEST Monster Cookies around. -- And believe me, these super tasty beauties do not disappoint.

Categories     Cookies & Bars

Time 40m

Yield About 32-34 cookies

Number Of Ingredients 13

1 c. brown sugar
1 c. granulated sugar
1/2 c. unsalted butter, softened
1 1/2 c. peanut butter
3 eggs
2 tsp. vanilla extract
2 tsp. baking soda
1/4 tsp. salt
1/2 c. all-purpose flour
4 1/2 c. quick oats
1 c. semi-sweet chocolate chips
3/4 c. M&Ms
additional chocolate chips and M&Ms for cookie tops

Steps:

  • In a large mixing bowl, beat together brown sugar, granulated sugar, butter, and peanut butter with an electric mixer at medium speed until well mixed and fluffy.
  • Add eggs and vanilla; continue to beat until well combined.
  • In a smaller bowl, combine flour, baking soda, and salt. Add to peanut butter mixture and mix until just combined.
  • Add quick oats and mix until just combined.
  • By hand, stir in chocolate chips and M&Ms.
  • Drop dough by 3 tablespoon scoops onto a baking sheet, scooping only 8 cookies to a sheet (because these cookies are big) and spacing the cookies apart. Use your hand or the bottom of a drinking glass to flatten each dough ball into a patty.
  • Place additional chocolate chips and M&Ms on the top of each dough patty.
  • Bake at 350℉ for 10-11 minutes until set and light golden brown. Allow to cool on pan for 3 minutes, then remove to a rack to cool completely.
  • Use regular creamy peanut butter, not crunchy or natural peanut butter. Crunchy and natural peanut butter are drier than creamy, and will therefore make dry cookies. (I use JIF creamy peanut butter.)
  • Be sure to scoop these cookies large -- a full 3 tablespoons of dough per cookie (a cookie scoop makes this step extra easy). Scooping Monster Cookies large creates a nice-sized, nice-thickness, soft and tender cookie.
  • Placing additional chocolate chips and M&Ms on the top of each dough patty before baking is key to get that characteristic colorful and extra-loaded Monster Cookie top. Press the chocolate chips and M&Ms just slightly into the dough to embed them on the top of the cookie.
  • Do not over bake, as the Monster Cookies will turn rock hard. Bake for just 10-11 minutes only, no more. I always bake mine on the 10 minute end.
  • Once baked, allow the cookies to cool on the pan for 3 minutes before removing them to a rack to cool completely. They are prone to cracking and crumbling if you try to move them off the baking pan too soon.
  • As a side note, 3/4 cup M&Ms is about 9 Halloween fun size packs, if you happen to be using up extra Halloween candy to make these!

ON-THE-TRAIL MONSTER COOKIES



On-the-Trail Monster Cookies image

Gather your cookie monsters for some serious cookie munching. Monster cookies are packed with goodies like oats, raisins, peanuts, chocolate and more.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 14

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter or margarine, softened
1/2 cup butter-flavor or regular shortening
2 teaspoons vanilla
2 eggs
1 1/2 cups quick-cooking or old-fashioned oats
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups candy-coated chocolate candies
1 cup peanuts
3/4 cup raisins

Steps:

  • Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in oats. Stir in flour, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.
  • On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 2 inches apart. Flatten to 3/4-inch thickness with bottom of glass.
  • Bake 12 to 14 minutes or just until cookies are set and begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 21 g, TransFat 1/2 g

WEST COAST TRAIL COOKIES



West Coast Trail Cookies image

This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.

Provided by WestCoastMom

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 42m

Yield 36

Number Of Ingredients 16

1 cup unbleached all-purpose flour
½ cup whole wheat flour
⅓ cup flax seed meal
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
¾ cup unsweetened shredded coconut
½ cup coarsely chopped pumpkin seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
  • Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
  • Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
  • Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g

MONSTER COOKIES



Monster Cookies image

The best monster cookies are packed with nuts, chocolate candies, raisins and oats to give them that large monstrous appearance. This homemade monster cookie recipe has all these classic must-haves plus it's made with Bisquick™ mix, one of our favorite baking shortcuts to make preparing the cookie dough a breeze. While this recipe makes only 18 cookies, less than some of our other classic recipes, don't let that fool you into thinking this will be a small batch. Each cookie is truly a large and delicious monster cookie ready to devour!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 18

Number Of Ingredients 8

1 1/4 cups packed brown sugar
1/2 cup shortening
2 eggs
2 1/2 cups Original Bisquick™ mix
1 cup old-fashioned or quick-cooking oats
1 cup M&M's® chocolate candies
1/2 cup raisins
1/2 cup chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
  • On ungreased cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Flatten to about 1/2-inch thickness with bottom of glass that has been greased and dipped into granulated sugar.
  • Bake 12 to 16 minutes or until golden brown. Cool 3 minutes; carefully remove from cookie sheet to cooling rack.

Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 1 1/2 g

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