This Old Fashioned Monster Cookie recipe is inspired by a love of eating. I also have Soft Batch Monster Cookies you will love!
I wish I had some awesome story about how my grandma made them in 1942, but yeah. It was just me tinkering away in my kitchen and putting together what I envisioned an old fashioned cookie would be like.
Seems like that today cookies are all ooey gooey and soft and loft-house style and not the crispy flakey cookies I remember as a kid.
I cannot believe I am old enough to have eaten old-fashioned food. Old enough to want to eat old-fashioned food.
It makes sense though. My favorite TV show is Murder, She Wrote.
Recipe based on Oatmeal Cranberry Cookies.
Tips for Success:
These cookies spread out considerably so I would press them flat(er) as you set them on the baking sheet.
If you want a higher dough to chip ratio (less chips, more cookie dough), cut the chocolate chips out and decrease peanut butter to 1/2 cup.
Make sure you cream the shortening and sugars until fluffy. I have used both the whisk attachment and paddle and both seem to work well.
I love making these cookies into “giant” cookies, about 6-inches across. They hold up very well and kids are absolutely giddy at the idea of the huge cookie.
These cookies are best served right out of the oven with a tall glass of cool milk! #da
Old Fashioned Monster Cookies
- 1½ cups all-purpose flour
- 1 cup peanut butter chips
- 1 cup M&M's
- 1½ cups whole oats
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¾ cup shortening
- 1 teaspoon McCormick® vanilla
- 2 large eggs
- 1 teaspoon McCormick® cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- Heat oven to 350°F.
- In medium bowl sift flour, baking soda, baking powder, salt and cinnamon. In stand mixer or large bowl, cream together shortening, brown sugar, and white sugar until fluffy.
- Add eggs and vanilla. Combine well.
- Add flour mixture to wet ingredients and stir until just combined. Then add oats, M&M's, peanut butter chips and chocolate chips.
- Use ¼ cup and scoop onto cookie sheet, you should get about 6 per sheet.
- Bake for 8-12 minutes.
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