Skip to main content

Kitchen Sink (Monster) Cookies


There is something very comforting about baking cookies, much more so than most other baked goods in my opinion.  Maybe because fresh baked cookies always remind me of childhood.  Even as an adult one of my favorite things about the holidays is baking cookies with all of the women in my small family.  

Until recently I'd only ever heard of Monster Cookies, but since I've been seeing them more and more on blogs, menus, etc. I knew I'd have to try them, and try them soon.  The moment I saw these cookies featuring PRETZEL M&Ms I knew I had to try this recipe.  I am very partial to Peanut M&Ms, but I do enjoy snacking on the newest M&M creation that is taking the country by storm - the Pretzel M&M.  Plus, my husband LOVES them so I knew I'd get him to sample these cookies by throwing that out there.

I admit, I made a mistake with these cookies.  I was actually doubling the batch because I had three purposes to bake them for, however after wondering why they weren't really puffing up I remembered that I forgot to double the baking soda.  Oops!  With that being said, these cookies were still like crack they were so good.  

Note: the original recipe calls for 1/4 cup raisins added with the M&Ms and chocolate chips, which I omitted because I don't like them.  I'm thinking these would be good with Crasins though so next time I make these I'll try that.  Oh, and believe me - there will be MANY next times!

Kitchen Sink (Monster) Cookies
Ingredients:
1 1/4 cups light brown sugar, packed
1 cup granulated sugar
1 1/3 cups creamy peanut butter
1 stick unsalted butter, at room temperature
3 large eggs
2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
4 1/2 cups quick-cooking oatmeal
1 1/4 cup pretzel M&Ms
1/2 cup chocolate chips

Directions:
Preheat oven to 350 F and line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer combine sugars, peanut butter and butter.  Beat on medium-high speed until well blended.  Mix in the eggs, one at a time, scrapping down the bowl as needed.  Blend in the baking soda, vanilla, and salt.  With the mixer on low speed, mix in the oatmeal until just incorporated.  Fold in the M&Ms and chocolate chips with a spatula.

Drop heaping tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each dough ball.  Bake 8-11 minutes, until light golden and just set, being careful not to overbake.  Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

Source: Adapted from Annie's Eats, as seen on Blue Eyed Bakers

Comments

  1. I have yet to try the pretzel M&M's... sounds delicious! and the cookies look great!!

    ReplyDelete
  2. These are my favorite childhood cookie - glad to know their legacy is alive and well! I like the idea of using the pretzel M&M's, too - I've never tried them. Adding to must-try list.

    ReplyDelete

Post a Comment

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Foodbuzz 24x24: A Very Hungry Caterpillar First Birthday Party

It's hard to believe that my baby boy is technically no longer a baby anymore!  It seems like just yesterday I was a nervous wreck on our way to the hospital, and now all of a sudden I'm planning a birthday party!

Even before Ty was born though, I knew I wanted to do a Very Hungry Caterpillar party.  I'm not exactly sure what made me think of it, but one day I was sitting in his room and imagining reading him the first book I bought for him.  Yep - The Very Hungry Caterpillar!

There is something about the classic children's book that lends itself very well to entertaining.  Generally speaking, the focal point of any event (aside from the reason for celebration), is the food.    For those not familiar with the book - The Hungry Caterpillar is all about food!  He eats is way through many different foods, until he's big and strong and becomes a beautiful butterfly.  A perfect metaphor for a young baby.  It's amazing how much such a little guy can eat - but at th…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…