Early Bird Monster Cookies 72 Cookies to have for the guests this weekend. Sending love to airwaves
- Katherine Victoria Vananderland
- Dec 4, 2021
- 3 min read
Monster Cookies by: Recipe by Kelly Senyei
She has the best Recipe on the Internet Support here today by sharing her hash tag or adding here weblink to your social media. Thank You, Kelly, for such an incredible recipe we pray that you have a great weekend in this holiday season.
Chocolatey, chewy, peanut buttery goodness. There's no better way to describe this tried and tested family recipe for Monster Cookies.
3 x batches for 72 cookies it may take longer make three separate bowls the ingredients have been set for 3x the batch.
PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins
SERVINGS72 cookies
Ingredients 1x2x3x
▢3 cup sugar
▢3 cup packed light brown sugar
▢1.5 cup unsalted butter, at room temperature
▢9 large eggs
▢4.5 cups peanut butter (smooth or chunky)
▢3 Tablespoon vanilla extract
▢6 teaspoons baking soda
▢1.5 teaspoon salt
▢13.5 cups oats (Old Fashioned or Quick)
▢3 cup mini M&Ms
▢3 cup mini-chocolate chips
▢Candy eyes (optional)
Instructions
Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)
KELLY'S NOTE:
The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.
If you're using the candy eyes, add them to the cookies immediately after you remove them from the oven.
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Bella Basil Raspberry Tea
Add a Review Contest Winner Test Kitchen Approved
Total Time Prep: 45 min. + chilling Makes 6 servings
Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington
Ingredients
3 cups fresh raspberries
1 cup sugar
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup lime juice
2 black tea bags
1 bottle (1 liter) carbonated water or 1 bottle (750 milliliters) sparkling rose wine
Ice cubes
1 can Canada Dry
Raspberry Frozen Yogurt to make it like a punch bowl
Fresh raspberries and basil leaves, optional
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Directions
In a large saucepan, combine the raspberries, sugar, basil and lime juice. Mash berries. Cook over medium heat until berries release juices, 7 minutes.
Remove from the heat; add tea bags. Cover and steep for 20 minutes. Strain, discarding tea bags and raspberry seeds. Transfer tea to a 2-qt. pitcher. Cover and refrigerate until serving.
Just before serving, slowly add carbonated water or wine. Serve over ice. If desired, top with raspberries and basil.
Nutrition Facts 1 cup: 281 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 44g carbohydrate (37g sugars, 4g fiber), 1g protein.
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