Monster Cookies
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup flour
- ½teaspoon baking powder
- ½teaspoon salt
- 1cup rolled oats
- 9tablespoons butter, at room temperature
- ½cup light brown sugar
- ½cup superfine sugar
- 1large egg
- 1teaspoon vanilla extract
- ¾cup chopped pecans
- 1cup M&M's or other sugar-coated candies like Reese's pieces
Nutritional analysis per serving (14 servings)
279 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 4 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.
- Step 2
Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M's.
- Step 3
Roll quarter-cup measures of dough into balls and flatten them into fat disks (about ½ inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.
- Step 4
Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.
Private Notes
Comments
These were awesome! I’m eight years old and I made them without any help.
Actually, I just made these, as directed, using Reese's Pieces instead of M&Ms and they turned out exactly as pictured.
the photo above does not honestly represent this recipe. the MnMs in the photo have been pressed into the cookie by hand after, or near the end of, baking. If you follow the recipe above, and fold the candies into the dough, as told to, the MnMs will be covered in dough and the colors will bleed into the dough as they bake.
This may be because of my over-achieving gas oven, but I'd bake them for a little less if you like soft cookies. These were a hair too crunchy.
My guess is that you may have mixed the canfy in with the electric mixer and it broke up the shells. @NYC Chef Mama
I intended to make these to the letter..whipping the regular sugar in the food processor to achieve the "fine" texture...then I panicked and started subbing...I used two sticks of butter 1/4 cup peanut butter, 1/2 cup m and ms, 1/2 cup chopped dark chocolate, 3/4 cup peanut butter chips instead of nuts. Placed peanut m and ms strategically as they cooled on the pan. everything else I followed ;) They were delicious. I am so happy that this recipe allows 1.75 cups of mixing in whatever I want. Next time I'll keep the fats as indicated and try adding unsweetened coconut in place of the nuts.