I decided to try a recipe I found on the Food Network site. It is a recipe for Monster Cookies which is courtesy of Donna Haney and adapted by Paula Deen. The recipe is as follows:
Ingredients
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
I made some changes. First I do not cook or bake with salt for the most part so I omitted that. Second I chose to cream the butter and sugars the old school way and then add the egg. I had read some reviews that said these cookies spread too much when baked so be sure to use fresh baking soda. I also use more vanilla because I always use more vanilla. : ) Oh and I might have just added a few more of the chocolate candies and I used dark chocolate m&ms. I used Skippy natural smooth peanut butter (the one you do not have to stir).
It is important not to overbake these cookies and let them cool on the cookie sheet for at least 3 minutes before transferring them to the cooling rack.
I guess my baking soda was super duper fresh because my cookies did not spread at all. I actually mashed the tops down a little when I removed them from the oven.
So, my overall impressions of this cookie is that I like that it uses oats instead of white flour. Seems like a healthier option for a cookie, and the dark chocolate and semi-sweet chips have anti-oxidants, and raisins are a fruit. : ) They are nice and soft and chewy and taste good. Even my son who does not like raisins, liked them. I don’t know that I am head over heels, gotta make these again, but I am a little hard to win over cookie wise. They are a good cookie and seemed to be a hit in this house, so at the end of the day, gotta give them the thumbs up!!! Try the recipe and tell me what you think.
