Friday, May 29, 2020

Ultimate Monster Cookies

If there was ever a cookie that can make you feel like a kid again while simultaneously being healthy-ish and suitable for any time of day, it would be these Monster Cookies!

What's a Monster Cookie?

Typically it is colourful through inclusions of candy-coated chocolate. They are big, thick and chunky with a chewy texture and always contain oats. They're similar to a kitchen sink cookie, except they're more fun!

I have packed so much good stuff into these Monster Cookies! Think trail mix, but better.

Here's what goes in:
- peanut butter
- a whole lotta oats!
- honey
- dried cranberries
- roasted almonds
- pumpkin seeds
- dark chocolate
- candy-covered chocolate!

With just 6 tablespoons of butter, these are lean enough to enjoy without judgement at breakfast (don't come at us cookies for breakfast enthusiasts!) or for afternoon snack, yet sweet enough to still count as dessert.

If you're wondering if they're soft and chewy, the answer is YES! What keeps them that way is a tablespoon of honey. Honey is a "humectant" and that's a technical term for compounds or ingredients that hold onto water very tightly. This prevents excessive moisture loss from the cookie so that the moisture stays IN the cookie.

They are hearty, nutty, delicious and FUN! I hope you bake them right away and share them with the ones you love.

Monster Oatmeal Cookies
makes 18-20 large cookies

¼ cups (125g) quick oats
¾ cup (105g) all-purpose flour 
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (60g) dried cranberries
½ cup (70g) chopped roasted almonds
2 tbsp (20g) pumpkin seeds
½ cup (85g) dark chocolate chips
½ cup (85g) mini candy coated chocolate
6 tbsp (84g) unsalted butter, at room temperature
¾ cup (165g) packed dark brown sugar 
¼ cup (60ml) smooth regular peanut butter
1 large egg, at room temperature
1 tbsp (15ml) honey
1 tsp pure vanilla extract

In a medium bowl, whisk together oats, flour, baking soda, baking powder and salt. Mix in dried cranberries, almonds, pumpkin seeds, chocolate chips and candy coated chocolate.

In a large bowl, beat together butter with brown sugar in a large bowl with a spatula until well blended and the mixture looks like wet sand. Mix in peanut butter. Beat in egg until well combined, then mix in honey and vanilla. Add the flour mixture and mix it in until it is just combined.

Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes.

Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Roll about 2 tablespoons of dough into balls and place them on prepared baking sheets, spacing them 2 inches apart. Flatten them to form round disks with about ½-inch thickness (this is necessary because these cookies don’t spread too much on their own). Bake until lightly golden around the edges but still slightly gooey in the center (they will set as they cool), 10-12 minutes. Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.

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