Thursday, August 9, 2012

Oh those Amazingly Wonderful Monster Cookies!



In my opinion, you've never had a good cookie til you've had a Monster Cookie!  Today I got to go to my daughter's and keep my precious grand-daughters for the day and making cookies was a definite part of the plan.  Jillian is four and at that age where she is a great help in the cookie making process!


She measured out the M & M's (eating a few), the Chocolate Chips (eating a few of those too)
and the Oats.  She's really starting to get the hang of the measuring thing and had a great time finding the mark on each measuring cup.


And then there is Rosetta.  She helped by playing with the empty oat box and watching us!


This recipe does not call for sprinkles.... but when you're 4 and have your very own sprinkles "for all kinds of yummy things, Gram" then you get to put sprinkles on Monster Cookies!


Ice Tea and Monster Cookies, anyone?


The reason (I think anyway) these are called Monster Cookies is because the original recipe calls for making them HUGE - like the size of a saucer.  I always make them normal size so that I'm okay with eating two of them at one sitting (or three or four).  My family always loves eating these frozen and for some reason they really do taste great that way.  So, make the cookies, bag them up and toss in the freezer for the perfect snack on a hot day!   


Monster Cookies

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
1 stick unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups old fasioned oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's

Preheat oven to 350°F.

In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

Drop the cookies by heaping spoonfuls onto the cookie sheets. This is when you decide how big you want your Monster Cookies to be!  I usually press a few M&M's on top of the cookies at this point, so they look prettier when they come out of the oven.

Bake 10 to 12 minutes. Do not overbake. Cool for a few minutes on the cookie sheets until cookies are set. Transfer to wire racks; cool completely before placing in zip lock bags and putting in the freezer.  Or an airtight cookie jar if you'd rather!




Hope you are having a wonderful week.  My husband and I are on the very last stages of the exterior of the home we are building and we are taking a trip next week for our 30th wedding anniversary!  It will be a wonderful break away,  but I will be desperately lonely for my precious little grand-girls and anxious to get back to them I'm sure! 



This week I am linking up to:
Debbie Doos
 

12 comments:

  1. These cookies look great and I love the pictures of the girls helping you!

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  2. This is still my very favorite cookie recipe and I've been snacking on way too many this afternoon! Awesome photos!! (And thanks for watching the girls.)

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  3. Such sweet time with your precious grandbabies. I know they love spending time with you..baking cookies and making cherry limeaides. YUM!

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  4. Love this so much! It's so wonderful to see the girls. Miss you all soooo much! Thanks for sharing. XOXO

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  5. Replies
    1. Shanna - NO FLOUR!!! That wasn't a mistake in the recipe! Does that make this gluten free?

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  6. Oh my gosh. I hopped over here from Andrea's blog. I can see there must be something in your DNA for the ability to take beautiful photos. And to find this gluten-free recipe? Bonus!

    Oats can be tricky. So many of them are processed in facilities that process wheat. I tried an oat granola once and got sick after eating it, so I'm careful and usually avoid oats. But I think I'm going to risk it and try these. I'm rather newly gluten-free (since spring) and I'd love a great cookie again!

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    1. Thank you!!! Andrea and I certainly share the same DNA.... but she is ONE TALENTED girl and not sure where she gets that!!! Thanks for commenting.

      ~ Dori ~

      P.S. As for the oats - I've heard that before (about the gluten from where it is processed) and isn't that a shame? The one thing you can eat and then have to be careful of that too. The cookies truly are fabulous!

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    2. I finally made them today--and they are great! Don't feel sick at all from them, so I guess the oats I used are fine. I had a lot going on in the kitchen while I was making these, and I completely forgot the butter. They are great without it, believe it or not. Can't wait to try them with butter; I know they'll be even better. :-)

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  7. I need to hide this recipe from my hubby. Hehe. Actually I will bookmark it and bake them for Father's Day (September in Australia).
    I'm a new follower from Debbiedo's. We'd love to see you over at our linkies in the future :)

    http://meltingmoments.info/?cat=75

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  8. What precious pictures, and the cookies look so yummy! Your newest follower from the Newbie party. :)

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