Monster Cookies
Nutritional Info
- Servings Per Recipe: 84
- Amount Per Serving
- Calories: 104.3
- Total Fat: 5.5 g
- Cholesterol: 9.6 mg
- Sodium: 61.3 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
View full nutritional breakdown of Monster Cookies calories by ingredient
Introduction
This makes 6-8 dozen cookies depending on the size of cookie you make. They stay fresh for longer than most cookies. There is no flour in this recipe. This makes 6-8 dozen cookies depending on the size of cookie you make. They stay fresh for longer than most cookies. There is no flour in this recipe.Number of Servings: 84
Ingredients
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Brown Sugar, 1 cup, packed
Granulated Sugar, 1 cup
Butter, salted, .5 cup, softened
Egg, fresh, whole, raw, 3 large
Vanilla Extract, 2 tsp
Baking Soda, 2 tsp
Peter Pan Peanut Butter, 1 1/2 cups
Quaker Oats Old-Fashioned Rolled Oats, 4.5 cup
Chocolate, Nestle Real Semi-Sweet Chocolate Chips, 2 cups
Tips
Optional add M&M's, peanuts, and/or coconut.
Directions
Cream together butter and sugars with mixer. Add egg one at a time mixing well after each addition. Add vanilla and baking soda and mix well. Mix in peanut butter until blended. Add oats and mix well. Stir in chocolate chip with a spoon. Chill dough in the refrigerator for at least 90 minutes before cooking.
Preheat oven to 350 degrees and line baking sheet with parchment paper. Using a medium cookie scoop, drop cookies on baking sheet about 2 inches apart. Bake for 11-13 minutes. (Cookies should be set and lightly brown.) Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in a sealed container.
Serving Size: Makes 6-8 dozen depending on the size of scoop you use
Number of Servings: 84
Recipe submitted by SparkPeople user MSHE64.
Preheat oven to 350 degrees and line baking sheet with parchment paper. Using a medium cookie scoop, drop cookies on baking sheet about 2 inches apart. Bake for 11-13 minutes. (Cookies should be set and lightly brown.) Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in a sealed container.
Serving Size: Makes 6-8 dozen depending on the size of scoop you use
Number of Servings: 84
Recipe submitted by SparkPeople user MSHE64.