My Favorite Monster Cookies
If your dieting, you might not want to make these... They are so good :)
If your dieting, you might not want to make these... They are so good :)
- Carbohydrate 1109.36895686477 g
- Cholesterol 836.745000310935 mg
- Fat 230.364962684779 g
- Fiber 89.9329999848833 g
- Protein 118.67223752713 g
- Saturated Fat 116.097235719365 g
- Serving Size 1 1 Serving (1860g)
- Sodium 57305.8864118602 mg
- Sugar 1019.43595687989 g
- Trans Fat 17.232832511459 g
- Calories 6663 calories
Step-by-step
- Mix eggs, sugars, butter, vanilla, & peanut butter until blended.
- Add; flour, oatmeal, chocolate chips, M&M's.
- Drop by rounded spoonfuls onto a baking sheet
- Bake at 350(F) degree for 11-12 minutes
- Enjoy!
Swapping all-purpose flour for the specified bread flour introduces extra gluten development, yielding a structurally sturdier cookie that holds its shape rather than spreading flat across the baking sheet. Freshly ground peanut butter releases more free oil than commercial processed jars, creating a wet dough that requires careful chilling to prevent the cookies from pooling into a single mass at 350 degrees Fahrenheit. Stale oatmeal lacks moisture absorption capacity, leaving the baked product overly dense instead of chewy. Eggs at room temperature emulsify more completely with the softened butter and sugars during the initial three-minute creaming phase, incorporating the air necessary for proper rise. Bake these drops for precisely eleven to twelve minutes on parchment-lined metal pans, watching for the edges to turn a pale golden brown while the centers remain slightly soft. Stored in an airtight container at room temperature, baked batches retain optimal texture for up to four days before the oats absorb ambient moisture and soften entirely.
