Monster Cookies


Apparently

A monster can be defined as, “an imaginary creature that is typically large, ugly, and frightening.” (Google)

Except. We do not imagine them. They are not monumentally creatures. They are not always large and ugly.

They are the things we do not want to face.

This is why we are afraid.


Apparently these cookies got their name because someone perceived the list of ingredients as “monstrous.”

I have seen worse.

Disclaimer: no fear was conjured combining peanut butter, oats, chocolate chips, and Mini M&Ms to make these cookies. I ate a number of them, and they all existed. They were a fair size, but nothing out of the ordinary. I even thought they looked pretty good. In fact, I really enjoyed every part of them. On many occasions. Would eat again.

If you figure out what is intimidating, please advise. Wishing you a spooky, scary Werewolf Bar Mitzvah.

One Year: Elvis Cake
Two Years: Candy Bar Chocolate Chip Cookie Bars
Three Years: Chewy Toffee Cookies
Four Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Monster Cookies
Makes one dozen

1 1/4 cups all-purpose flour
1/2 cup oats
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1/2 cup peanut butter
1 tbsp molasses
1 cup granulated sugar
1 egg
1 egg yolk
1 tsp pure vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup Mini M&Ms, plus more for sprinkling.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, oats, baking soda, and salt. In a large bowl, beat together butter and peanut butter. Add molasses and sugar, and beat until fluffy. Beat in egg and egg yolk, one at a time. Beat in vanilla extract. Beat in dry ingredients in halves, until just combined. Stir in chocolate chips and M&Ms. Scoop 2 tbsp of dough per cookie, rolling into a ball and pressing down slightly on the baking sheet, to flatten. Sprinkle each cookie with additional Mini M&Ms, and bake for 8-10 minutes, until golden brown and slightly underdone in the middle. Let cool on baking sheet for five minutes before transferring to a cooling rack. Cookies will last up to three days, stored in an airtight container.

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