We love cookies and I like making an assortment of kinds! These delicious cookies go great with a glass of milk and are perfect for a quick snack or an after meal treat! I have made several batches of this cookie, adjusted the recipe a few times and now have the most scrumptious, irresistible cookie!
Monster cookies are a cross between an oatmeal cookie and a peanut butter (or non-nut butter) cookie! They are crisp on the edges but chewy in the middle and have a touch of sweetness from the candy coated chocolates and chocolate chips. These are also versatile in that you can change up the chocolate chips for a dark chocolate or milk chocolate or even a white chocolate as well as substituting the candy coated chocolates for nuts or pretzels. You can create any cookie — and you can make them any size too! Large cookies, mini cookies or even a cookie pizza… the options are endless!
Let’s get to it!
These monster cookies are great for lunches and picnics, an after-school treat or perfect for after a meal. Place a scoop of ice cream in between for a yummy ice cream sandwich!
Cream butter and both sugars together. I also mixed in the almond butter at this point and creamed altogether. Stir in molasses. Beat in eggs, one at a time. Once creamy, add in remaining ingredients and mix well. It will be a very stiff dough and may be hard to stir!
Now it is time to spoon onto cookie sheet! I use a large spoon that is about 1/4 cup. Space the cookies about 2″ apart. If the cookies are smaller (like from a small cookie scoop), they do not need to be as far apart. The larger cookies will spread some. Bake at 350F for 10 to 15 minutes for larger cookies or 8 to 10 minutes for smaller cookies. You can also press into an 8″ round cake pan for a cookie pizza!
Bake until golden. Let cool slightly and then loosen from cookie sheet. Remove to cooling rack. Enjoy warm or cold!
Once cooled, store in an airtight container on the counter. These also freeze really well.
You can scoop out the cookies, freeze on parchment paper and toss into a freezer bag so you can bake fresh when you are wanting a delicious cookie but don’t have time to mix up a batch! I always do this!!
Monster Cookies
1/2 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup nut butter or seed butter of choice – I used almond butter **
3 eggs
1 tbsp molasses
1 tsp vanilla
3/4 cup flour
1-1/2 tsp baking soda
1/2 tsp salt
4 cups rolled oats
3/4 cup chocolate chips
3/4 cup candy coated chocolates like M&M’s or Smarties (candy coated chocolates here in Canada!!)
Cream butter and both sugars together. Once creamed add nut/seed butter. I beat the butter, nut butter and sugars together at the same time. Add molasses and stir. Beat in eggs one at a time. Add remaining ingredients and stir well. Scoop onto cookie sheet with a cookie scoop or 1/4 cup or 1/2 cup measure. Bake at 350F for 8 to 15 minutes (depending upon size) or until the edges are golden. The cookies may appear under baked in the centre, but they won’t be. Let cool slightly, loosen from cookie sheet and let cool on cooling rack. Store in an airtight container.
** I do not suggest using sunflower seed butter in baked cookies, as it may cause your cookies to turn green during baking. For a non-nut butter, Wow Butter or Pea Butter works fantastic.
enjoy from Our City Homestead to yours