Short & Sweet

I like sweet things…especially cookies.

There is something incredibly magical about a perfect cookie warm and fresh out of the oven. Just imagine with me for a moment: They are bubbling up on the baking tray in your oven when you hear the distinct ping telling you that they are finished. The smell wafts over you as you place them gently on a plate, and when you take a bite of that buttery goodness, realizing that you now only have one third of the cookie left, it hits you: PURE BLISS.

Okay, I may be exaggerating some; but in all seriousness, I have never found a problem or a day that a cookie could not make better. 

That being said, it is true that I have yet to find the best, world-shattering cookie. Still, the search has not stopped me.

While I do have my favorites (oatmeal chocolate chip, anyone?), I thought I would share a certain cookie I had tried a while back: the Monster Cookie. Now if anyone has tried this cookie before, you will know what I mean when I say that this cookie is scary good. AND in the off chance that you have never had this cookie at all, take a pen, write down the ingredients list, and head over to your most convenient convenient store, cause today is a baking kind of day!!

MONSTER COOKIES

Yield: 36 cookies

Cook time: 10 minutes for gooey cookies/ 12 minutes for cookies with browned edges

Ingredients

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 cups packed brown sugar
  • 1 1/2 cups peanut butter
  • 3 eggs
  • 1/3 teaspoon corn syrup
  • 1/3 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 4 1/2 cups quick cook oats
  • 1 cup M&M’s
  • 1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.

Cream together butter, sugars, and peanut butter in a large bowl. Beat in the eggs and stir in the corn syrup and vanilla. Mix in baking soda and oats, making sure that it is well blended. Stir in M&Ms and chocolate chips. Using an ice cream scoop, scoop cookie dough in about 2 inch balls onto a cookie sheet. Flatten the dough with the back of the ice cream scoop if you prefer a flatter cookie. For a cookie that’s thick and round, leave the dough in a ball form. Bake for 10 to 12 minutes at 350 degrees. Once down, allow the cookie to cool for a few minutes on the cookie sheet before transferring them to wire rack to cool completely.

And that’s it! Pretty easy, right?

I promise there will be pictures next time, but for now…

go forth and produce something sweet!

— Short&Sweet KG —

Recipe adapted from : http://www.tastesoflizzyt.com/2013/05/16/peanut-butter-mm-monster-cookies/ 

 

Advertisements

2 thoughts on “Short & Sweet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s