I love cookies! Of all the things I bake, cookies are my absolute favorite. That’s why I’m feeling a little sad right now. I just discovered this week that my 10-month-old baby boy has food allergies, just like his big brother. My 3-year-old is allergic to wheat, dairy, eggs, peanuts, and (as we very messily found out this week) cashews. Little brother is allergic to eggs and peanuts. It can be challenging to bake for those with food allergies but we are pressing on! Since I am still nursing the little guy I am temporarily egg and peanut free as well. So, be on the lookout for some fantastically delicious desserts that exclude one or more of the above mentioned allergens. In the meantime, I made this version of monster cookies awhile back and they were wonderful. I was using up leftover holiday chocolate…thus candy monster cookies. Something to keep in mind if you’ll soon have a surplus of Easter candy on hand! I hope you enjoy them as much as we did…
adapted from Baked
Candy Monster Cookies
- 1/2 cup all-purpose flour
- 1 tablespoon baking soda
- Pinch of salt
- 5 3/4 cup rolled oats
- 3/4 cup (1 1/2 sticks) cold butter, cut into cubes
- 1 1/2 cups granulated sugar
- 1 1/2 cups firmly packed light brown sugar
- 5 large eggs
- 1/4 teaspoon light corn syrup
- 1/4 teaspoon vanilla extract
- 2 cups creamy peanut butter
- 2 cups chopped chocolate*
In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth and pale. Add the sugars and mix until just incorporated. Srape down bowl. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Add the oat mixture in three additions, then fold in chocolate. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (use an ice cream scoop), about two tablespoons, onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack.
*I used random leftover holiday chocolate but these would be great with chocolate chips and the more traditional M&M’s. Yum!
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Pretty sure I am going to have to try these. Maybe tonight. Yummy.
P.S. I have your plate!
Do it! They are so easy to make! Oh yeah, forgot about the plate. You just bring that on over when you’re ready for me to send something back on it;-)
Seriously, you’re killing me. I have to get off your blog. First, I got friends and family addicted to your Oreo stuffed chocolate chip cookies, and now these… I used Heath bar chips and ended up with nearly 2 dozen gigantic cookies (there would have been more but, ahem, somehow the cookie dough kept disappearing…). OK, fine, I’ll stay, but I’m NOT looking at your recipes anymore. Ooh, wait, chocolate-covered peppermint cookies?? Aw, here we go again…!!!
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