Monster Cookies
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup flour
- ½teaspoon baking powder
- ½teaspoon salt
- 1cup rolled oats
- 9tablespoons butter, at room temperature
- ½cup light brown sugar
- ½cup superfine sugar
- 1large egg
- 1teaspoon vanilla extract
- ¾cup chopped pecans
- 1cup M&M's or other sugar-coated candies like Reese's pieces
Nutritional analysis per serving (14 servings)
279 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 4 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.
- Step 2
Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M's.
- Step 3
Roll quarter-cup measures of dough into balls and flatten them into fat disks (about ½ inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.
- Step 4
Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.
Private Notes
Comments
These were awesome! I’m eight years old and I made them without any help.
Actually, I just made these, as directed, using Reese's Pieces instead of M&Ms and they turned out exactly as pictured.
the photo above does not honestly represent this recipe. the MnMs in the photo have been pressed into the cookie by hand after, or near the end of, baking. If you follow the recipe above, and fold the candies into the dough, as told to, the MnMs will be covered in dough and the colors will bleed into the dough as they bake.
I doubled the recipe. Didn’t have enough Reese’s Pieces so I subbed chocolate chips for about half the candies. Baked on parchment paper and they spread quite a bit. Thin. Flavor and texture were good.
These were too crispy for me. Is that the expected consistency? Any suggestions for a softer cookie? What's best among these? 1) Brown sugar instead of white sugar, 2) add 1 T cornstarch 3) add 1 egg yolk, 4) reduce baking time.
These were really great cookies but we actually thought they didn’t need the candy. And funny enough, I told my husband that if you had changed out the candy for raisins, they would have tasted exactly like my grandmother’s oatmeal cookies. Kind of a taste of the past!