Thursday, March 26, 2015

Monster Cookies


Andrew and I are lucky enough to have bought a house across the street from our doppleganger couple. The guys are both from the east coast, and the girls are both Phoenix natives, naturally. The guys have obsessions with Taylor Swift that the girls just don't get. We are both newly engaged. And the most important quality, we all love wine. And dessert. We were recently invited over to dinner at their house where they put out the most amazing spread of homemade bruschetta, pizzas, roasted peppers, olives, and cheeses. We were asked to bring a dessert, and I thought, I'll just make something that has everything in it. Literally. Everything. Sugar, butter, egg, chocolate, oreos, peanut butter, oats. They're all in the party. The key factor in making these monster cookies is that you have to actually make them MONSTER in size. I'm talking like the size of your face. No joke. Maybe warm them up in the microwave and top them with a huge scoop of vanilla ice cream? Yes. Definitely do that. 


Monster Cookies

Ingredients:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup peanut butter
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 1/4 cup all-purpose flour
  • 1/4 cup oat flour
  • 1/4 cup oats
  • 3/4 cup m&ms
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat. 

In a large bowl or a stand mixer, cream the butter and the sugars together until light and fluffy. Add in the peanut butter, then the egg, then the vanilla, mixing well before each addition. 

Whisk together the baking soda, cream of tartar, flours, and oats together. With the mixer on low, slowly add in the mixed dry ingredients until just combined. Fold in the m&ms and the chocolate chips.


Form flattened rounds using about 1/4 cup of dough for each and place onto baking sheet, about 2 inches apart. They will not spread much when cooking.


Bake for 10-12 minutes until just turning golden brown. They will appear undercooked, lightly flatten with the back of a spatula and set aside to cool for 10 minute on the baking sheet before transferring to a wire cooling rack. Repeat with the remaining dough. 

No comments:

Post a Comment

 

design + created by strawberriesnwine.com | 2014