Tuesday, January 17, 2012


I actually got to bake over the Holidays this year and that has not happened in many years. It was always left until last on my to do list and when the list needed editing the cookies were the first to go. I am so in love with home made baked good and I think these cookies are perfection at anytime of year. Just seeing the pictures makes me want to make them again right now......but then I will be forced to eat them until every last one is gone, and well, been there done that, and now we must get snapped back to reality

I have been making these for a bunch of years. My mom had the best Southern Living Christmas Themed Book from the 90's and these were in it. If you bake them until just chewy, they are one of the all time best cookies

Monster Cookie Recipe

From The Ultimate Southern Living Christmas Cookbook

1/2 cup margarine or butter, softened

1 cup sugar

1 cup plus 2 tablespoons firmly packed brown sugar

2 cups peanut butter

3 large eggs

1 teaspoon light corn syrup

1/4 teaspoon vanilla extract

4 1/2 cups regular oats, uncooked

2 teaspoons baking soda

1/4 teaspoon salt

1 cup M&M’s

1 cup semisweet chocolate chips


Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.

Add peanut butter and next 3 ingredients; beat well.

Add oats, soda and salt; stir well.

Stir in chocolate pieces and chips. (Dough will be stiff.)

Pack dough into a 1/4 cup measure.

Drop dough 4 inches apart onto lightly greased cookie sheets.

Lightly press each cookie with fingertips into a 3 1/2 inch circle.

Bake at 350 degrees for 12 to 15 minutes (centers of cookies will be soft-DO NOT OVERBAKE!

Cool slightly on cookie sheets; remove to wire racks to cool.

Next! A cookie that is dear to my heart. I love sugar cookies of all kinds and I love cinnamon, from that was born my love of the snickerdoodle. These were also my kids favorite of all the ones I have baked this year.


Fat Fluffy Snickerdoodles

from How Sweet it Is

makes 16-20 cookies


1/2 cup butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 tablespoons milk

1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.


Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

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