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Monster cookies

I cut this recipe in thirds and mixed by hand, because that’s what Paula did in the video. I tried the cookie with and without flour, and before and after refrigerating. Refrigerating didn’t really do much, but I also didn’t refrigerate for very long.

Without flour, the cookies were flat and gooey. The peanut butter taste is more prominent, but it’s not really a cookie. Adding flour made them look a lot more like the picture, and they had a better, chewier texture. I thought these would be really easy but all of the confusion over the texture and flour addition made these a lot of work.

The recipe said not to over bake, but at 8 minutes they didn’t really look done. However, after 9 they looked a tiny bit underdone but they finished up on the sheet. These were ok and little bland to me, but Jacob loved them.

I stuck with Paula’s recipe, but if I ever made them again, I would try a different one. Bake or Break’s monster cookies have melted butter, corn syrup, flour, and butterscotch instead of raisins.

Monster Cookies (Paula Deen)

Ingredients

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional (I used these but they didn’t really add anything to the cookie)
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

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