Cookie Swap! Impress with These Monster Cookies!

Cookie Swap! Impress with These Monster Cookies!

It’s officially Cookie Swap season! Sarah W. is back with a fantastic recipe  for Monster Cookies! Gather your friends and family for a fun night filled with sweet eats. These giant treats are perfect for a cookie swap. I’m going to keep mine all to myself, though! Teach us how to cookie, Sarah!

Cookie Swap

Are you having a good holiday season? Did you get invited to a cookie swap and just throw your arms up in the air with a big dramatic sigh because making cookies is THE WORST? Well stop worrying, and step away from the bakery section of your grocery store (although cookies made by Grandma Grocery Store are always a good backup. I have taken them out of the plastic package and put them in my own Tupperware containers to claim ownership in the past, and I am NOT ashamed).

I love to bake, truly. Stealing a swipe of batter from the beater, the whole house smells good, getting creative with a recipe and tweaking it to make it special — these are all things I love about being in the kitchen. But my lack of patience ends at the oven. My favorite things to make are cakes, brownies, bars. I am willing to spend an hour mixing things together in the right order for the right amount of time, but once that’s done, I would like to put ONE thing in the oven and be DONE.

I discovered my “cookie fatigue” moment comes when the third batch hits the oven, so this recipe is great because using two large cookie sheets at a time, it made two quick batches for me. If you check your peanut butter and mix-ins, these are also gluten-free — there’s no flour!

These Monster Cookies will impress everyone at your holiday Cookie Swap! Give them a try!

 

Ingredients (I quartered this recipe so it fits in a stand mixer – you’re welcome!):

  • 3 eggs
  • ½ lb brown sugarCookie Swap
  • 1 c white sugar
  • ¼ tbsp. vanilla extract
  • ¼ tbsp. light corn syrup
  • 2 tsp baking soda
  • ¼ lb butter (1 stick)
  • ¾ lb peanut butter (approximately 1 heaping cup)
  • 4 ½ c oatmeal
  • ½ bag chocolate chips
  • ½ bag M&Ms (I used a combination of peanut butter and regular M&Ms — use your favorites!)

Yields 20-25 cookies

Directions:

Preheat your oven to 350°F.
Add the ingredients in order. I turned my mixer on after adding the peanut butter and mixed the ingredients well for a minute or so (Note: I made batches with both crunchy and creamy peanut butter, and the crunchy held the cookies together better.). Be sure to scrape the sides of the bowl — this is a looser batter than standard cookie dough at this point.

Add the oatmeal, and make sure your mixer’s lid is locked down before you turn the mixer on. I swear these are called “Monster Cookies” because even with the lid locked, the machine bumps and moves like the dough’s trying to escape!

Add the chocolate chips and M&Ms after the oatmeal is thoroughly incorporated, and let your mixer run on low for a few minutes. Some of the M&Ms will break, and that’s ok.
Cookie Swap
Cookie SwapUsing an ice cream scoop or large spoon (MONSTER cookies), space these about 6-8 per cookie sheet. The resulting cookies will be about the size of your hand. They don’t spread a great deal, so use the back of the scoop to press them down slightly. In this picture, the cookie on the bottom left is flattened “appropriately”, according to my husband, who made these with his mom every year growing up.

Bake for 12 minutes — no more, no less. Give them 2-5 minutes to cool on the cookie sheet before transferring to a wire rack to cool completely. My hand is in this picture to show the scale of these suckers.
Cookie Swap
These taste amazing warm, and are best served with a big glass of milk! Monster cookies are perfect to make with little kids because there are a lot of dry ingredients to dump in, the ice cream scoop is easier to manage than something small and fiddly, and they don’t have to be pretty. They might not be the prettiest cookies on the block, but they sure are some of the tastiest!

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