Our small group at church had a cookie swap a couple of weeks ago and my friend Heather brought this cookie which was my favorite out of all of them. So I decided instead of the pumpkin cookie I’d originally planned to make, that I’d bake this one instead.
A few notes – the parchment paper really is needed. I didn’t have any (just wax, and a quick look at Google told me NOT to use wax paper in the oven) and it was a lot tougher to lift these from the baking sheets, even with undercooking. I found the longer I let them cool on the pan the harder it was to get them off, so definitely, if you’re not using parchment paper, lift them off as soon as you take them out of the oven.
Monster Cookies
Ingredients
3 eggs
1 1/4 cup packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla
1 12 ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup m&m’s (MY NOTE: though you could probably do more if you wanted)
1/2 cup chocolate chips (MY NOTE: though you could probably do more if you wanted)
2 tsp baking soda
4 1/2 cups quick cooking oatmeal
Directions
Preheat oven to 350. Line cookie sheet with parchment paper. In large mixing bowl, cream butter, and add eggs and sugars. Add salt, vanilla, peanut butter. Mix well. Stir in m&ms, chocolate chips, baking soda and oatmeal. Drop by tbs 2 inches apart onto cookie sheet. Bake 8-10 minutes. Do not over bake. Let stand for 3 minutes before transferring to wire racks to cool. Store in large resealable plastic bags.
These are really good if you like oatmeal and chocolate. I baked them for the full 10 minutes. Enjoy!
Giveaway - share your own favorite cookie recipe (just can’t be the one from yesterday if you shared yesterday), and I’ll draw a winner of a copy of my book this evening (9 p.m. CST).
Tomorrow’s Cookie – Ms. Helen’s Sugar Cookies – have you ever tried to recreate a legend? Yeah, that’s what I attempted. Come back tomorrow to find out how I did!
My niece introduced these cookies to us several years back. Delicious!
Cinnamon Chip Cookies
Ingredients
1 cup butter
1/3 cup butter flavored shortening
1 cup sugar, granulated
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 bag cinnamon chips
Directions
Preheat oven to 375 degrees.
Combine dry ingredients (flour, baking soda, salt and cinnamon) in bowl and set aside.
Cream butter and butter flavored shortening until light in color. Add both sugars and continue to beat until creamy. Add eggs and vanilla and mix until incorporated.
Add dry mixture, 1/3 at a time and mix thoroughly until cookie dough is formed.
Add cinnamon chips and mix thoroughly. Use a medium cookie scoop (I use Pampered Chef) and scoop dough onto cookie sheet, about 1 to 1-1/2 inches apart (1 heaping tablespoon). Bake for 9-10 minutes at 375. Do not over bake. Cookies will continue to cook on the cookie sheet when you take them out of the oven.
Let cool for 2 minutes and remove to wire rack for cooling
Blessings and Merry Christmas!
Judy B
judyjohn2004[at]yahoo[dot]com
Peanut Chocolate Chip Cookies
2 c flour
2 tsp baking powder
1/2 tsp salt
1 c margarine
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 cup chocolate chips ( but I like to use peanut butter chips)
Combine dry ingredients. Cream butter and sugars ~ add eggs and vanilla. Blend in peanut butter. Gradually add dry ingredients. Stir in chips. Bake at 350 for 8 minutes.
Raspberry Vinegar Cookies
Preheat oven to 325 degrees
2 sticks salted butter, softened
1 cup white granulated sugar
1 teaspoon raspberry vinegar ( if you can’t find it you can use any fruit flavored vinegar in your store or just plain vinegar)
1 teaspoon baking soda
1 teaspoon rum extract ( if you don’t want to use rum you can use vanilla)
1 and 1/2 cups all-purpose flour ( pack it down in the cup and level it off)
1 cup chopped pecans.
Combine the softened butter and the sugar. Mix them until they’re light and fluffy.
Add the raspberry vinegar and mix it in
Add the baking soda and mix that it
Add the rum extract and mix it in
Add the cup and a half of all-purpose flour. Mix thoroughly.
Mix in the chopped pecans.
I sprayed Pam on the baking sheet or you can drop by spoonfuls on a greased baking sheet.
Bake at 325 degrees F. For 18-20 min or until slightly golden on the top.
Let them cool and then enjoy
Our “go-to” recipe for chocolate chip cookies:
2-1/4 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 lg eggs
2 c. chocolate chips
1 c nuts (optional)
Heat oven to 375F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and nuts if desired). Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes or until golden brown. Cool 2 minutes and transfer to wire racks.
Makes about 5 dozen.
I’ve definitely got to try the Raspberry Vinegar Cookies. I’ve never heard of anything like that before!
This is a recipe for our favorite Molasses Cookies. They are so soft and chewy!
http://vanessasvalues.blogspot.com/2010/10/freezer-cooking-molasses-cookies.html