This one comes courtesy of my friend L, who is as sweet as these cookies. We had them at our little Super Bowl shindig recently, and people who never eat dessert (you know who you are!) ate them. People who always eat dessert ate them. People ate them before, during and after dinner. Let’s just say they were a monster hit.
So of course I cornered her and pleaded shamelessly for the recipe. And unlike some of my other sweet friends (you know who you are!) she happily handed it over. And when I looked it over, I realized that the recipe is almost as fun as the cookies. It’s a mix and match approach, and what I mean by that this this: You start with a cookie dough base made up of butter, sugar, eggs, peanut butter and oatmeal. Then you get to pick THREE of the following to mix in….
Walnuts. (Although I’m sure if you are a pecan or an almond person, those would be okay too.)
Chocolate chips. The old classic.
Butterscotch chips. Love ‘em.
Peanut butter chips. Yes, I know they look just like the butterscotch ones. You will just have to trust me on this, and know that I sampled both chips carefully, all in the name of science.
M&Ms. Mmmmmmmm&Ms. Yum.
Raisins. I gotta tell you, with the other choices, I am afraid for the raisins. Hang in there raisins, I am sure there are some healthy people out there who will pick you and the walnuts.
Once you have made your final selection, you mix ‘em into to your cookie dough, bake them, put them on a plate, and stand back. Now as for the recipe below, I have not changed one word of it because I would not want to mess with perfection, and because I think the color commentary in there is just classic. L has many, many sisters, and clearly the configuration of the monster cookies is a point of family debate in her house. I see that the amounts of the mix-ins are left up to the baker to play with. I also see that L went with not three of the mix-in choices but FOUR. This is why I love this girl.
Monster Cookies. No Fear.
MONSTER COOKIES!
Ingredients Directions
I'd use the raisins for sure but I'd leave out the walnuts and use pecans instead.
Great recipe. I'm going to have to give it a try.
I LOVE these cookies!!
WHY don't we have butterscotch and peanut butter chips in Italy? It's just unright.
I am very confused. I followed the recipe as is and did not add flour. However, in the above comments before the recipe it mentions using flour in a simple cookie dough base. The size of the cookies was not identified. Without flour, the cookies are not setting up. I was unsure how big to make them. I have about 3 lbs of dough that looks like it will go to waste.
Catt, I am so sorry about the confusion! This was a recipe from a friend (as you can see from the post) and I think your batter is just right. I looked up Paula Deen’s recipe (link below) and it looks much the same – it makes half the amount of cookies, but the basic ingredients are the same, including no flour. She’s got baking soda in hers, which I assume my friend did not use, but if you want to be safe you could add that in…it will make them fluffier. I hope this helps, and that you will let me know how they turn out. And I will take the flour out of my description…that was my mistake, just writing away without reading it back carefully enough.
http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html