Monster Cookies
These are Monster Cookies, but for adults.
Monster Cookies: a mash-up of baking cabinet flours, chocolates, and candies usually including oats and peanut butter. Monster Cookie's are the Frankenstein of the cookie world - a bunch of different cookie recipes combined into one.
My best friend’s mom always has readily available cookies with white chocolate chips, finely shaved almonds, and what I’ve always assumed to be raisins or craisins inside a super soft and chewy dough. These cookies are my ode to hers because I’ve been obsessed with them all my life.
If you want to change out the nuts and dried fruit for more chocolatey and candied toppings, be my guest. You need 4 cups of toppings, total. Get jiggy with it.
White chocolate is so luxe and sweet while craisins are a little bit tangy, rounded out with satisfying mini chocolate chips. It all just works together brilliantly and they’re really hard to stop eating. I even like to bake the extra crumbly pieces at the bottom of the bowl to make a “cookie trash”, if you will. More on that later, maybe.
Use a cookie scoop to scoop the dough into rounded balls to bake. They will still be in little round balls after they come out of the oven, which is when I like to use the back of a measuring cup to smash them down flat. You have to do this while they’re hot out of the oven! Let them finish cooking on the hot baking sheet for another few minutes then move to a cooling rack.
These cookies are so soft and chewy, but equally crunchy on the outside from all the stuff inside. Like I said – brilliant.
Monster Cookies
Ingredients
- 2 sticks butter + 1 tablespoon, room temperature
- 1 C. sugar
- 1 C. light brown sugar
- 2 eggs, room temperature
- 2 tsp. vanilla
- 2 C. + 2 T. flour
- 2 C. old-fashioned oats (option to pulverize)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 C. mini M&M
- 1 C. milk chocolate chips
- 1 C. craisins
- 1/2 C. crushed walnuts
- 1 C. white chocolate chips
- 1 C. craisins
- 1 C. shaved almonds
- ½ C. mini semi-sweet chocolate chips
- ½ C. chopped pecans
Instructions
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- In a stand mixer, mix the butter and sugars together for 2-3 minutes until well incorporate. Add the eggs, one at a time, letting each egg incorporate fully before adding the next. Don’t undermix this part. This is the part people mess up! Make sure to scrape the sides down so everything is incorporated well. Add the vanilla.
- In a separate bowl, mix the flour, oats, baking soda, baking powder, and salt. Add this to the wet ingredients and mix until just incorporated. This is the part you don’t want to overmix.
- Remove the bowl from the stand mixer and use a spatula to fold in the chocolate chips, mini m&m's, almonds, or any additional toppings.
- Using a cookie scoop, scoop rounded balls onto the prepared baking sheet and bake for 10-11 minutes. When the cookies come out of the oven, smash them down with the back of a measuring cup.
- Let the cookies cool for a few minutes on the baking sheet before moving them to a cooling rack.
