Monster Cookies - KOTA Territory News

Monster Cookies


½ cup butter, softened
3 eggs
1 cup washed raw sugar
1 ¼ cups dark brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
12 ounces peanut butter
½ cup mini chocolate chips
½ cup peanuts
¾ cup M&Ms
¾ cup unbleached flour (replace with oat flour for gluten free cookies)
¾ oat flour
3 cups traditional oatmeal or rolled oats
½ cup raisins (optional)

Preheat oven to 375 degrees.

Cream butter – sorry margarine and shortening are just not the same and certainly not nearly as healthy. Really.

Add the sugar. Although you can substitute granulated sugar, I like the less refined raw sugar.

And yes, more sugar. Here too you can make a substitution – light brown sugar rather than the dark.  The cookies will be just a little less rich.

Add the three fresh eggs. Nothing beats farm fresh eggs. These eggs with their bright yellow and full round yolks were laid by our happy hens.

Now add a teaspoon of vanilla extract.  I wish you smell this wonderful rich and creamy dough.

A ¼ teaspoon of salt helps to bring out the richness of the chocolate and balances the sweetness of the dough. Two teaspoons of baking soda help the dough to rise a bit. A teaspoon of cinnamon adds just a touch of spice and creates a more complex taste.

Now it is time to add the peanut butter. Either creamy or chunky will do. The chunky will add more complexity to the texture and send a visual message about the inclusion of peanut butter in the cookie.

To create the oat flour, place ¾ cup of rolled oats into a coffee mill.

Pulse until coarsely ground.

Add the oat flour and unbleached flour to the dough.

Stir in ¾ cup of mini chocolate chips and peanuts. Mini chips allow for more uniformity of ingredients and ensure chocolate in every bite.

Finally, it is time to carefully mix in the M&Ms in the color(s) of your favorite team.

Using a scoop, spoon dough onto sheet pans.

Flatten the tops of each cookie to ensure uniform baking.

Bake at 375 degrees for approximately 10 minutes.  The cookies are best when still a little chewy but slightly browned on the edges. Cool the cookies for a few minutes before removing from the pan.

Since our older son, Tyler, is a South Dakota State, I couldn't resist making a few Jack Rabbit blue and gold monster cookies too.

What do your young athletes like for a treat? What care packages from the kitchen do you send to your loved ones?

Yields approximately 5 to 6 dozen cookies

Powered by WorldNow

518 St. Joseph St.
Rapid City, SD 57701

Telephone: 605.342.2000
Fax: 605.342.7305

Couldn't find what you were looking for?
Powered by WorldNow
All content © Copyright 2000 - WorldNow and KOTA. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.