THE BEST MONSTER COOKIES
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
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
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
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
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
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
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
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
More about "on the trail monster cookies recipes"
THE BEST MONSTER COOKIE RECIPE - 123HOMESCHOOL4ME.COM
From 123homeschool4me.com
4/5 (8)Category Dessert, SnackCuisine AmericanTotal Time 25 mins
- Drop on rounded tablespoon on parchment lined cookie sheet. Bake 12-14 minutes, let set on cookie sheet 3 minutes and cool on cooling rack.
MONSTER COOKIES {CHEWY & CLASSIC} – WELLPLATED.COM
From wellplated.com
5/5 (16)Calories 126 per servingCategory Dessert
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
- Sprinkle the baking soda and salt over the top. With the mixer on low, gradually add the flour, mixing just until the flour disappears. Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
- When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons. Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone). Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.
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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.
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