I have a problem. I don’t adhere to recipes. I have good intentions, I start out strong, but by the end of it, there’s a few surprise ingredients hanging around. I have to say though, for the most part it yields successful results. For example, these cookies wouldn’t have toasted pecans in them. They wouldn’t have had a hearty texture. They wouldn’t be as good. So really, I’m doing everyone a favour my making an already awesome cookie, awesome-er.
For recipe , I’ll give you the original recipe, but let me just give you some perimeters first. As far as flour (dry ingredients) you can stick to the recipe, but as long as there’s 6 cups of ‘flour’ (white, whole wheat, what germ, oats, coconut etc) the texture will be fine. It may vary depending on how much oat or grain you choose to use, but it shouldn’t drastically change.
What makes this recipe such a great staple is that it’s got everything. The hearty oats, the creamy, nutty peanut butter and the toasty nuts and gooey chocolate. It’s pretty much the best of every variety of cookie all mashed into one. If you keep the integrity of the oat/nut butter/filling formula, you will always have successful cookie.
The nut butter is also an ingredient to alter. I stuck with peanut butter, but I can’t imagine almond butter or even nutella having negative results.
Lastly, the fillings (chocolate chips etc) can be ANYTHING! You also have room to add upwards to a cup’s worth of extra treats. It may be too much, but I like my cookies bursting with nuts and chocolate- with a side of batter. Cookies are a perfect use for leftover chocolate bars, easter eggs, halloween candy or whatever you have lying around.
Based on the ‘Monster Cookies’ from Baked: New Frontiers
Yields 3 dozen large cookies or 6 dozen medium cookies
*Feel free to half the recipe, or freeze leftover dough if you don’t want a mountain of cookies
- 1/2 cup white flour
- 1 tablespoon baking soda
- pinch of salt
- 5 1/2 cups oats (I ground half of this into a powder for a lighter texture)
- 1 1/2 cup firmly packed brown sugar
- 1 1/2 cup granulated sugar
- 5 large eggs
- 1/4 teaspoon light corn syrup (don’t skip this! the flavour is [amazingly] important!)
- 2 cups creamy peanut butter
- 3/4 cup room temperature butter
- 1 cup (6 oz) semi-sweet chocolate chips
- 1 cup (6oz) M&Ms (I used toasted pecans)
- In a large bowl whisk flour, baking soda, salt + oats until evenly mixed. Set aside.
- Cream butter until pale. Add sugars until just incorporated DO NOT OVER-MIX!
- Scrape down bowl, add eggs one at a time. Scrape bowl after each addition, add vanilla + corn syrup until just combined.
- Scrape down bowl and add peanut butter until just combined. Add oats in 3 additions until just combined DO NOT OVER-MIX!
- Fold in chocolate chips etc. Cover bowl tightly with plastic wrap and refrigerate 5 hours**
- When ready to bake, preheat oven to 375˚. Line two baking sheets with parchment
- Scoop 1 tablespoon (medium cookies) or 2 tablespoons (large cookies) onto baking trays, 2″ apart.
- Bake for 10 (medium cookies) to 15 (large cookies) minutes until lightly brown.
- Let cool in pan for 8-10 minutes before transferring to cool on wire rack.
- Can be stored in airtight container for 3-5 days and a few months in the freezer. They won’t last in the freezer, knowing you’re just a quick zap from the microwave away from an incredible addictive cookie.
**I didn’t let the dough rest, I just put the cookie sheets in the freezer while the oven was preheating. If you have time, by all means let it rest, but if not-no worries.