Monday, May 6, 2013

Monster Cookies

One of Ethan's favorite sweet treats is Oatmeal-Chocolate Chip Cookies. He is always telling me that is his favorite cookie and I have never made them. One night, I decided I was going to make these cookies, so I went on the search for the perfect cookie. I came across this one, which is far from a plain oatmeal-chocolate chip cookie, but oh so delicious. This cookie has multiple names one being "kitchen sink cookies." That is because you literally put any and everything in these cookies. You can omit some of the ingredients or interchange them with coconut flakes, toffee bits, dried fruits, whatever your favorites are.

Ethan loved these cookies and a few other taste-testers also said they were delicious. The best part of these cookies is the Rice Krispie Cereal. They give the cookies just the right amount of crunch.
Source: The Pioneer Woman

2 sticks of Butter, salted and softened
1/2 cup of White Sugar
1 1/2 cup of Brown Sugar
2 Large Eggs
1 tablespoon of Vanilla
1 1/2 cup of Flour
1/2 teaspoon of Baking Soda
1 teaspoon of Baking Powder
2 teaspoons of Kosher Salt
1 1/2 cup of Oats, Quick or Regular will work
1/2 cup of M&M's, your favorite kind, I used peanut
1/2 cup of Pecans, chopped
3/4 cups of Chocolate Chips, milk or semi-sweet
1/2 cup of Peanut Butter Chips
2 1/4 cups of Rice Krispies

First, pre-heat your oven to 375 degrees.

Now, cream the butter with the white and brown sugar until fluffy, add the eggs in one at a time, until fully combined. Add the vanilla and beat until mixed well.

Next, in a small bowl, combine the flour, baking soda, baking powder, and salt. Add this dry mixture to the mixing bowl with the butters a little at a time, until it is mixed well.

Now, add in the oats, m&m's, pecans, chocolate chips, and peanut butter chips. Add the rice krispies at the very end, careful not to overmix.

Use a cookie scoop and scoop balls of dough, about 1 heaping tablespoon onto a cookie sheet. Bake for 8-11 minutes, until golden brown.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. Store in an airtight container.


Happy Cooking,
The Barbee Housewife

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