monster cookies

Monster Cookies

I made these Monster cookies last year and they are now a family favourite!

They’re soft, chewy and crunchy all at the same time.
And so full of flavour.

One of the best things about them is how your house
will smell like a bakery while they’re in the oven. Yummo!

Monster Cookies

Ingredients

3 large eggs
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
1 tsp corn syrup
2 tsp baking soda
½ tsp salt
½ cup butter, melted
1½ cup peanut butter
4½ cups old fashioned rolled oats
½ cup flour
⅔ cup Reese’s Pieces (peanut butter)
⅔ cup chocolate chips
candy corn

Instructions

Preheat your oven to 350 degrees.
In a mixer combine eggs, sugars, vanilla, corn syrup, baking soda and salt.
Add in peanut butter and melted butter. Mix.
Add in flour, and oats. Combine.
Then add in the Reese’s Pieces and chocolate chips, but mix these in by hand so they don’t break.
Now these are monster cookies, so go big or go home! Drop these as ¼ cup balls onto a parchment paper lined or non-stick cookie sheet. About 6 to a try, and flatten slightly.
I added a candy corn for decoration. You could add more, but I don’t love candy corn, so one was enough.
Bake for 11-12 minutes. I like mine a bit chewy, but if you like your cookies harder, bake for 12-15 minutes.
Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack.

Notes

– For those with nut allergies, when baking, what do you substitute peanut butter with?
– These cookies would be great for any time of year! Just change the colour of the candy to red and green and you’ve got Christmas cookies, or red and pink and they’re perfect for Valentines Day! So fun!

Recipe adapted from greens and chocolate

Make some. Right now. You won’t regret it… ;)

Have a delicious day!

Yummy Linking:

SNAP, Funky Junk Interiors, Nifty Thrifty Things, Positively Splendid, I should be mopping the floor, eighteen25

Monster Cookies & The SRC

So this month’s Secret Recipe Club recipe is a knock-out!

Knock-out. Delish. Yum. So. So. Good.

I was assigned Taylor’s blog greens and chocolate.

Taylor is a grad student with a self professed baking problem and it’s a good thing
because she has so many amazing recipes! I found it hard to choose what to make,
but I thought it would be fun to bake something with a Halloween theme.

So when I saw her recipe for Monster Cookies, and I knew this was it.

It’s actually the first time in many, many months that I have baked with peanut butter.

There are a couple of reasons for that: One, we can’t send peanut butter to school,

and Two, the baby hadn’t been introduced to peanuts yet.

(I know he’s 2, but I’m still on the old schedule I was given when my 9 year old was a baby,

which was that we were told to wait until at least 3 to introduce peanuts…)

But I’m glad I got over it, and made these amazing cookies!

(And baby was fine. “More. More. Please” He said. I melted!)

They made the house smell like a bakery, and they are so pretty, so chewy and so flavourful!

Monster Cookies (greens and chocolate)
3 large eggs
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
1 tsp corn syrup
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted
1 1/2 cup peanut butter
4 1/2 cups old fashioned rolled oats
1/2 cup flour
2/3 cup Reese’s Pieces (peanut butter)
2/3 cup chocolate chips
candy corn

In a mixer combine eggs, sugars, vanilla, corn syrup, baking soda and salt.
Add in peanut butter and melted butter. Mix.
Add in flour, and oats. Combine.
Then add in the Reese’s Pieces and chocolate chips, but mix these in by hand so they don’t break.
Now these are monster cookies, so go big or go home! Drop these as 1/4 cup balls onto a parchment paper lined or non-stick cookie sheet. About 6 to a try, and flatten slightly.
I added a candy corn for decoration. You could add more, but I don’t love candy corn, so one was enough.
Bake in a preheated 350 degree oven for 11-12 minutes. I like mine a bit chewy, but if you like your cookies harder, bake for 12-15 minutes.
Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack.

Yeeeuuum…

Note!

I don’t want to leave out those who can’t eat peanut butter, so I’ll ask you…can you bake with “Wow! Tastes Just Like Peanut Butter”, which is a Toasted Soy Spread? We use it with jelly for sandwiches for school, and it really does taste just like peanut butter. It’s amazing! But can you bake with it? I’d really like to know…
I made a couple of very minor changes to the original recipe: I decreased the salt, used different candy, and decreased the amount of candy….
Make some. Right now. You won’t regret it… ;)