May 11: Monster Cookies

Monster Cookies

Ingredients:
6 tablespoons (3 oz) unsalted butter, softened
2/3 cup granulated sugar
2/3 firmly packed brown sugar
1 cup creamy or crunchy peanut butter
1/4 teaspoon salt
1/2 teaspoon pure maple syrup or mild molasses
1 1/2 teaspoons baking soda
2 large eggs
1 1/4 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup candy-coated chocolates
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In a large mixing bowl, stir together all ingredients in the order listed. Scoop up generously heaping tablespoonfuls of dough and shape into balls about 2 inches in diameter. Arrange at least 3 inches apart on baking sheets and flatten the tops slightly. Bake one sheet at a time for 13-15 minutes, or until the edges are lightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool and crisp.

Addition of peanut butter, molasses and salt

Addition of eggs and baking soda

Oats!

Chocolate

Thoughts: The mixing of this cookie was probably the easiest yet because it required no mixer just a large bowl and a wooden spoon. However, baking them got a little complicated. I made them (I think) a little smaller than what was called for so I set the timer for 10 minutes instead of 13. When I pulled them out, I thought that they were done because they had browned on the edges, however I looked closer and it was still gooey in the center. So I stuck them back in the oven for 3-5 more minutes (like the recipe said). I thought some of them turned out a little darker than I liked so it is definitely a more crisp cookie. Patrick and I both thought they were ok.