Recipes for "monster cookies"

Preheat the oven to 350 degrees F (175 degrees C).

Beat peanut butter, white sugar, brown sugar, and butter in a large bowl with an electric mixer until smooth. Beat in eggs, two at a time, then stir in corn syrup and vanilla. Mix in oats and baking soda until well blended. Stir in chocolate candies and chocolate chips. Roll dough into 2-inch balls and place 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.

Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Cool on cookie sheets for briefly, before transferring to wire racks to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

In a very large bowl, beat the eggs.

Add the remaining ingredients in order, mixing well.

Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Place margarine in a large bowl. With an electric mixer, cream for 30 seconds. Stop and scrape bowl. Add sugars and cream for 2 minutes. Stop and scrape bowl. Add eggs, vanilla, and maple syrup. Mix for 2 minutes. Scrape bowl.

Add all-purpose flour, whole wheat flour, graham cracker crumbs, baking soda, baking powder, and salt. Mix on low for 1 minute. Add oatmeal and mix on low for 1 to 1 1/2 minutes, until thoroughly blended. Add chocolate and nuts. Mix on low for 30 seconds, just until blended.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool completely on wire racks.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.

3. Fold in 1 cup of the M&M's, the pretzels, chocolate chips, and white chocolate.

4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.

5. Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Preheat the oven to 350 degrees F. Line a baking sheeta with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add peanut butter and mix until smooth. Add the flour mixture and beat on low speed until combined.

Stir the oats, chips, and marshmallows into the dough with a wooden spoon. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 8-10 minutes.

Preheat oven to 350 degrees.

Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and candies until evenly distributed. Drop rounded spoonfuls on to lightly greased cookie sheets.

Bake for 8-10 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Beat brown sugar, white sugar, margarine, and butter together in a very large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Whisk flour, oats, baking soda, baking powder, and salt together in a separate bowl; stir into sugar mixture until just combined. Stir in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are golden, 10 to 11 minutes (for chewy cookies, take them out before they look done).

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

Beat together peanut butter and butter in a large bowl with an electric mixer until light and fluffy. Mix in sugars until well combined. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix oats and baking soda in a separate bowl, then stir into peanut butter mixture. Stir in chocolate chips. Drop by heaping teaspoons onto the prepared cookie sheets.

Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, stir together the cake mix, oats and baking powder. Make a well in the center and add the eggs and margarine; mix until well blended. Stir in the chocolate chips and walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

In a large bowl, whisk together butter, brown sugar, peanut butter, corn syrup, vanilla, salt, almond extract, cinnamon, and nutmeg until smooth and combined. Add in egg and egg yolk and whisk until thoroughly incorporated.

Add in flour and baking soda and whisk until just combined. Fold in oats, chocolate chips, and M&Ms. Dough will be somewhat thick. Pour dough into the prepared pan and spread into an even layer.

Bake bars in the preheated oven until the center of the bars looks set, and the edges are golden brown, 30 to 35 minutes. Allow bars to cool completely in the pan before removing and cutting into bars.

1. Melt together the chocolate and coconut oil (if using) in the microwave. Mix in the peanut butter, brown rice krispies, pretzels and M&M's.

2. Scoop a spoonful (1 tablespoon or so) out onto a parchment-lined baking sheet. Chill 10 minutes in the fridge or freezer, until set.

3. Keep stored in the fridge or at room temperature.

Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl.

Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes.

Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners' sugar and 1/8 teaspoon salt.

Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.

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.

Line two baking sheets with parchment paper or silicone baking mats.

Simply Recipes / Mihaela Kozaric Sebrek

In a large bowl or stand mixer, cream together the peanut butter, butter, brown sugar, and granulated sugar on medium speed for 2 minutes, scraping down the sides halfway through.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Stop the mixer and add both eggs and the vanilla. Beat for 2 minutes on medium speed. It will look like a thick paste.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Stop the mixer and scrape down the sides. Add the baking soda and salt and beat for 30 seconds more.

Add the oats and mix on low speed until fully combined.

Reserve 2 tablespoons each of the M&Ms and chocolate chips and add the remainder to the oat mixture. Stir by hand with a spatula and combine thoroughly.

It can be tricky to get all of the mix-ins to incorporate into the dough. The good news is these are gluten-free, so you don’t have to worry so much about over-working the dough. Just keep mixing and poke any straggling chocolate and candies into the dough balls before baking.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Use a heaping medium cookie scoop or spoon to portion the dough into 1 1/2-inch balls (for a total of 22 or so balls) and place them at least 2 inches apart on the prepared baking sheets. Then, using your hands, roll them into uniform balls and press the reserved M&Ms and chocolate chips onto the tops of each cookie dough ball.

Bake until the edges are just starting to turn golden brown, 12 to 16 minutes, rotating the pans halfway.

Simply Recipes / Mihaela Kozaric Sebrek

Let cookies rest on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool. Serve warm or at room temperature.

Once the cookies have cooled completely, store them in an airtight container for 3 to 5 days. They can also be frozen for up to 2 months.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek