Posts Tagged 'monster cookies'

Pipe Dream #67: To Be A Jelly Belly Conoisseur – Monster Cookies

I have no idea why monster cookies are named monster cookies. I just googled it, and all I could find were Wikipedia articles about Cookie Monster. Shoulda seen that coming. In the article, it talks about how Cookie Monster’s first favorite cookies are chocolate chip, and his second favorites are oatmeal cookies. Monster cookies, then, should be his ultimate favorite, because they are a chocolate chip oatmeal cookie plus peanut butter and M & M’s. Ok.

For years, I ate the same monster cookie recipe and thought it was just so-so. I never really had a passion for them until I tasted Sweet Katrina’s recipe. She hath breathed new life into these cookies and my psychological perceptions of them. While the original recipe calls for a 1/2 pound of chocolate chips and a 1/2 pound of M&M’s, try making it 1/3 of a pound and adding in 1/3 of a pound of Andes mint pieces. It sounds weird, but trust me, it is nothing less than phenomenal. I was eating it, going, “Is that mint? No, it can’t be. But there is something subtle and different about these…” Turns out it was mint.

It kind of made me feel like a Jelly Belly mixer master. You know on the package where it says something like, “Eat one at a time, or combine flavors for a totally maxed out flavor explosion?” Or something like that? My sisters and I would come up with the weirdest stuff, like tangerine and toasted marshmallow and cinnamon. That is what monster cookies + Andes mint pieces are. Totally wild, but totally awesome.

Enjoying seven flavors all at once,


Monster Cookies

Adapted from Katrina’s recipe

Makes many, many cookies

6 eggs

2 1/2 cups brown sugar

2 cups white sugar

4 teaspoons baking soda

1/2 tablespoon white corn syrup

1/2 tablespoon vanilla

1 1/2 pounds peanut butter

1/2 pound butter

9 cups old fashioned oatmeal

1/2 pound M&Ms

1/2 pound chocolate chips

(If desired, substitute in 1/3 pound Andes mint pieces and reduce chocolate chips and M&M’s to 1/3 pound each.)

Cream the butter and sugars together before adding eggs.  Mix the remaining ingredients in order.  Drop by spoonfuls on cookie sheet, allowing room to spread.  Press down a bit with your hand.  Bake at 350F for 10-12 minutes.  Don’t over bake.

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