Try this Giant Monster Cookies recipe, or contribute your own.
- 1/2 cup chocolate chips
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 large eggs (room temperature)
- 1 cup (128g) all-purpose flour
- 2 cups (300g) oats (preferably not quick oats)
- 1/4 tsp. baking powder
- 1/4 tsp. coarse kosher salt
- 1/2 tsp. ground cinnamon (optional)
- 1/2 cup (113g) unsalted butter softened
- 1/4 cup (57g) granulated sugar
- 3/4 cup (150g) brown sugar packed
- 1 cup (226g) creamy peanut butter
- 1 cup m& ms, divided ((mini m&m's work great as garnish as well))
- Carbohydrate 6.30230648623957 g
- Cholesterol 148.318518518334 mg
- Fat 25.4871562986228 g
- Fiber 0.550666676033133 g
- Protein 3.47759240758644 g
- Saturated Fat 15.3140092606345 g
- Serving Size 1 1 cookie (60g)
- Sodium 244.480388884924 mg
- Sugar 5.75163981020644 g
- Trans Fat 1.92693238899081 g
- Calories 261 calories
Step-by-step
- Ingredients : 1/2 cup chocolate chips, 2 tsp. vanilla extract, 1 tsp. baking soda, 2 large eggs (room temperature), 1 cup (128g) all-purpose flour, 2 cups (300g) oats (preferably not quick oats), 1/4 tsp. baking powder, 1/4 tsp. coarse kosher salt, 1/2 tsp. ground cinnamon (optional), 1/2 cup (113g) unsalted butter softened, 1/4 cup (57g) granulated sugar, 3/4 cup (150g) brown sugar packed, 1 cup (226g) creamy peanut butter, 1 cup m& ms, divided ((mini m&m's work great as garnish as well))
Standard drop cookies rely heavily on white sugar for crisp edges, but oversized versions require more structural integrity to avoid crumbling under their own weight.
- Use rolled oats rather than instant varieties to prevent a mushy interior; quick oats absorb moisture too rapidly and destroy the necessary structural chew.
- Ensure eggs are at room temperature around 20 degrees Celsius before creaming them into the butter, or the emulsion will break and yield greasy discs.
- Measure flour by weight at 128 grams per cup rather than scooping directly with a measuring cup to keep the dough from turning dry and dense.
- Freeze unbaked dough balls on a sheet pan for two hours before transferring them to airtight bags, where they store safely for up to three months without flavor degradation.
Bake frozen portions directly from the freezer by adding two extra minutes to the total timer. Proper cooling on the wire rack ensures the center sets completely.
