Monster Cookies are one of those cookies that I’ve mostly had from an assortment of big bakery boxes of cookies that always seemed to show up around work or school functions. You know the beat: Chocolate Chip Cookies, probably not as good as my Bill’s Chocolate Chip Cookies and maybe an Oatmeal Cookie, which usually are pretty good but pale in comparison to these Big Chewy Oatmeal Cookies. And then there are the Monster Cookies.
Those Monster Cookies. Usually, they’re so sweet and the best part is the m&ms. And when you’ve eaten those, well, there’s not much left that’s inspiring about the cookie. The cookie, to my mind, was too often just a vehicle to get to those m&ms. Please tell me I’m not the only one to plan my bites to maximize that m&m experience? Maybe even breaking the cookie apart just to get at them?
About Monster Cookies:
Until now, I’ve never made a Monster Cookie. Oh, I had good intentions now and then, but to tell the truth I’d buy the m&ms and usually eat them before the cookies got made. Ok, I have a problem. Admission IS the first step to getting help, yes?
When I decided it was high time I actually make a Monster Cookie, I turned to Sally’s Baking Addiction, one of my fave baking blogs. Every recipe I’ve made from her site has turned out perfectly; well heck, she hardly needs a plug from me. I’m going to send you over to her site for the actual recipe, btw. Just click that bright orange link. Because perfection can’t be improved upon! Unless you add more chocolate, see below!
These Monster Cookies are everything Sally says. Soft, a little chewy and utterly delish. Peanut butter (but not an overwhelming amount), oats, chocolate and m&m’s. I’ve been seduced and both the folks loved them, too. I l am always happy when I can brighten & make the day for my fave octogenarians!
Making Monster Cookies:
While many Monster Cookies are gargantuan and the recipes make a ton, these cookies are about 2 1/2 inches across and the recipe makes 2 1/2 dozen. On the nose, I might add. Perfect for a family.
There are just a couple little things I’d like to say about the recipe. For one, add more m&ms and more chocolate! But maybe that’s just me. I like to add an extra half a cup. maybe just a little more of the m&m’s and kind of divvy them up right on top of the cookies before they’re baked. That gives every cookie that bit of cracked, melty m&m on top. Soooo good! I also slightly increase the chocolate chips, going from 1/2 cup to 3/4’s cup.
I only use regular, not instant, oats at my house and Sally’s trick of pulsing them in the food processor to break them down a bit for the recipe worked perfectly!
Be sure not to overbake these cookies. One tray went a little long and rather than being soft and luscious like the rest, they turned out to be just a bit sandy. Still good, but not optimum so keep a close eye on them.
Saving Money on Monster Cookies:
I buy the majority of my baking goods around holidays, when they are so often on sale, especially around the Winter Holidays like Christmas and Thanksgiving and the period before Easter. The savings can be huge, many times up to half price. If you do have an Aldi, the have fabulous pricing on many items. I’m not a fan of their chocolate chips, personally.
Some items you’ll see on sale right around any just about any holiday, like the chocolate chips & m&ms. Especially if they’re designed for that holiday like the m&ms you might see around not just Easter or Christmas but Halloween, Valentine’s Day and Easter. And you might find them at a steep discount after the holiday.
Peanut butter these days can be divisive! Wow, people are particular and I get it. For a recipe like this, I usually have the best results with basic peanut butter just from the store. Whatever peanut butter you use, do watch for sales and know that the generic brands usually beat even the store brands in price. Know, too, that while most items are cheaper in larger jars, peanut butter is an exception. Often the smaller jars on sale beat the larger jars on sale when priced out. Be wary, stock up when it’s at a low. I think these days probably most people know this but if your peanut butter separates, just stir it back together. That’s normal, especially with the higher end peanut butter that doesn’t have a lot of additives.
Again, for the recipe, go to Sally’s Baking Addiction
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 13 mg||4 %|
|Sodium 64 mg||3 %|
|Potassium 19 mg||1 %|
|Total Carbohydrate 14 g||5 %|
|Dietary Fiber 1 g||3 %|
|Sugars 7 g|
|Protein 2 g||5 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
Around the House:
I despise squirrels (tree rats) and am always trying to foil them and keep them out of my feeders. I suspect these offerings are a sign they’re looking for a truce. On Sunday, a lone walnut appeared near my garage. Yesterday there were two. And today, as you can see, another. If this keeps up, I might have to bake something with walnuts and then who knows, squirrel pie?