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.