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.
Snickerdoodles
Fat Fluffy Snickerdoodles
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.
Directions:
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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