You know, that monster Halloween cookie I promised to share with you yesterday?
Yeah, well “life” got the best of me yesterday, and I didn't get a chance to get it shared. But I am here today sharing this perfect Halloween cookie (plus did you know Saturdays are declared the (un)official baking day of the week!)!
Last year when I was thinking up recipes for Ghoulish Grub week, I had the brilliant idea to make a *real* Monster Cookie. Have you heard of Monster Cookies? You can totally eat them year round and they are very popular. The base is soft peanut butter cookie (but the peanut butter flavor is not over powering) with all sorts of other things mixed in. Usually quick oats (no other type of oats in this cookie!), M&Ms and chocolate chips. However, some versions I have seen add cereal (like Rice Krispies or Corn Flakes), raisins, coconut, etc. A loaded “Monster” of a cookie!
The end result? A 'true' MONSTER of a cookie, loaded with Halloween goodness, that would be the perfect festive and final touch to any Halloween event! Oh, and I should mention that if you show up with these in hand you will instantly become a Halloween legend!
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Monster Munch Cookies
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 25 minutes Bake Time: 9-10 minutes Wait Time: 10-12 minutes Yields: 32-36 cookies
1 2/3 cups unbleached all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup cubed unsalted butter, softened
½ cup brown sugar
½ cup sugar
2/3 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 1/3 cup quick oats
1 cup Halloween M&Ms or Reese's Pieces, divided
1 cup Halloween chocolate chips
1 cup chopped Halloween Oreos
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
In large bowl stir together flour, baking soda and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3-4 minutes. Mix in the peanut butter, eggs , and vanilla; one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
Slowly mix in flour mixture, mixing just until combined. Carefully, fold in the quick oats, ½ cup M&Ms, chocolate chips and chopped Oreos.
Using a medium sized cookie scoop (approximately 1 1/2 tablespoons of dough), scoop dough onto prepared baking sheet. Press 2-3 of remaining M&Ms, on top of each cookie. Bake for 9-10 minutes- do not over bake- cookies will appear undone. Cookies will firm up as they cool.
Using the back of a large spoon slightly press down the baked cookies, to help the cookies spread out into a more uniform shape. Allow cookies to cool on baking sheet for 10-12 minutes before transferring to a wire rack, to cool completely. Store cookies in an air tight container at room temperature for up to 1 week.
Cookies freeze well. To freeze, scoop dough on baking sheet. Place baking sheet in freezer and freeze until dough is frozen and firm, 2-4 hours. Once frozen, place cookie dough balls in freezer safe zip-top baggie or container. When ready to bake, bake frozen dough balls in preheated 350 degree oven for 12-13 minutes.
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