experiments in cooking

Posts tagged ‘monster cookies’

Monster Chew Cookies

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I made these cookies not long ago, with chocolate chips, but this time I decided to use M&Ms instead and make monster cookies.

It should have gone smoothly, but it didn’t. These cookies just would not firm up! They were so soft and so thin that after I took them from the oven I couldn’t get them off the cookie sheet with the spatula. My spatula was covered with cookie gunk, the M&Ms got smushed all over the cookie sheets, a bunch of the cookies got holes in them when I tried to move them. Also, every time I pulled a cookie sheet out of the oven, I had to put it back in for several more minutes to try to firm up the cookies a little. In the end, after baking the cookies for twice the recommended time in the recipe, I wound up with some very, very chewy cookies.

I didn’t know what to think. I’d made these before with no trouble. Did I let the oats sit too long? Did the addition of the M&Ms cause some odd chemical reaction? Was it all the fault of the corn syrup? 

I was pretty bummed about these cookies until Chris and Jonah each tried one and came back for more. Jonah never wants one of my cookies, but he ate two right away and begged for more.

So, I will  make them again, because it’s nice to see my kid with M&Ms smeared around a big smile.

Monster Chew Cookies
based on a Joy of Cooking reduced fat oatmeal chocolate chip cookie

Makes about 3 dozen cookies

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick spray.

Whisk together thoroughly:

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt

Beat on medium speed until well blended:

¼ cup corn or canola oil
1 cup packed dark brown sugar|
1 large egg
1 large egg white
1/3 cup light or dark corn syrup
1 tablespoon skim milk
2 ½ teaspoons vanilla

Stir into the batter:

2 cups old-fashioned rolled oats
2/3 cup M&Ms

Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the sheets, spacing about 2 ½ inches apart.

Bake 1 sheet at a time, until the cookies are tinged with brown all over and the centers are just barely firm when lightly pressed. This should take 7 to 10 minutes, but it took about 15 minutes per sheet. The original recipe says to be careful not to overbake. That didn’t seem to be a problem with this batch.

Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. If they don’t firm up, return them to the oven for a few more minutes. Transfer the cookies to racks or wax paper to cool.

Success — Sort of Healthy Oatmeal Cookies

Saturday I tried a new recipe for oatmeal cookies, and they actually turned out great! They were called “Healthy Oatmeal Cookies,” but I added M&M’s because Chris’s birthday is tomorrow and I thought we’d all enjoy some pre-birthday Monster Cookies.  The result was delicious.

I made the cookies with white whole wheat flour and honey I’ve had in the cabinet a long time but hadn’t even opened. I thought about leaving out the molasses but picked some up at Walmart so I could try the recipe with the molasses at least once. (And I’m glad I did–I like the taste.) I also was able to use up some of the M&Ms we got “for free” from Chris’s mom, who sent them home with the boys a couple of weeks ago. I baked them for the minimum time suggested by the recipe and baked them on wax paper instead of directly on the cookie sheet, something I’d never tried before.

The recipe is below.

Healthy Oatmeal Cookies (with Honey)

Dry ingredients

  • 1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
  • 1 ½ to 1 ¾ cups of Large Flake Rolled Oats (smaller flake is ok too)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 Tbsp Cinnamon
  • ½ tsp Nutmeg (optional)

Wet ingredients

  • ½ cup honey (or try 1/4 cup honey, 1/4 cup brown sugar)
  • ½ cup oil (corn or olive; you can also use some applesauce to replace some of the oil if you wish)
  • 1 Tablespoon Molasses (maple syrup may work as substitute, or you can leave out entirely if you use brown sugar with honey. Note: brown sugar can substitute for molasses: 1.5 c brown sugar=1 c molasses)
  • 1 egg (beat with 1 Tbsp water. Note: one cook has substituted half a banana, mashed and beaten, for the egg)
  • 1 tsp Vanilla (may use additional ¼ tsp if desired)

Yummy ingredients (optional)

  • ½ cup raisins, other dried berries, or chocolate chips (more if desired)
  • ½ cup walnuts (optional—or add more if desired)
  • ½ cup Shredded carrots or zucchini 
  1. In a large bowl, mix all the dry ingredients together.
  2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out honey, spray measuring cup with oil or baking spray so your honey won’t stick).
  3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
  4. Cool the mix for 20 minutes in the fridge.
  5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
  6. Drop by teaspoonfuls onto baking sheet (I recommend lining the baking sheet with parchment paper). Press with fork to ensure even cooking. Alternatively, make as bar cookies, spreading dough out in a pan.
  7. Bake for about 15–20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

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