Monster Cookies
Oats, chocolate-coated candies, chocolate chips, pecans and rice cereal — they're all packed inside these buttery two-sugar beauties.
Prep time:
Cook time:
Serving size: 18
Calories per serving: 326
Ingredients:
Cook time:
Serving size: 18
Calories per serving: 326
2 sticks (1/2 pound) salted butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 whole large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups oats (either quick or regular)
1 cup chocolate coated candies, such as M&M's
3/4 cup chocolate chips (milk or semisweet)
1/2 cup pecans, chopped
2 1/4 cups rice cereal, such as rice Krispies
Cold milk, for serving
Directions:
Preheat the oven to 350 degrees F and line 3 cookie sheets with parchment paper.
Cream the butter with both sugars in a mixing bowl with an electric mixer on medium-high until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
Use a 2-ounce cookie scoop to scoop balls of dough onto the prepared cookie sheets (3 to 4 tablespoons of dough per cookie). Refrigerate the dough balls until chilled through and firm, at least 30 minutes and up to 1 hour. Bake until golden brown, about 20 minutes, and then allow to cool on a rack.
Serve with glasses of cold milk.
Source: foodnetwork.com
Cream the butter with both sugars in a mixing bowl with an electric mixer on medium-high until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
Use a 2-ounce cookie scoop to scoop balls of dough onto the prepared cookie sheets (3 to 4 tablespoons of dough per cookie). Refrigerate the dough balls until chilled through and firm, at least 30 minutes and up to 1 hour. Bake until golden brown, about 20 minutes, and then allow to cool on a rack.
Serve with glasses of cold milk.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
