Wednesday, May 26, 2010
Danielle's Monster Cookies
This recipe makes a TON! I baked about a dozen good-sized cookies, and I still have a large tupperware full of dough in the fridge. But it seems like the dough will keep well in the fridge/freezer so this batch will last us awhile.
These are very tasty cookies. I was a little skeptical when I read the recipe, but they came out really well. The texture of the cookie is just like I like it -- a little crispy on the outside (although they didn't really stay crispy) but chewy in the middle. And I love the oats, peanut butter, and chocolate together.
Max thinks these would be better with just M&Ms (replacing the chocolate chips with M&Ms), but I don't really care if it's chocolate chips or M&Ms as long as there's plenty of chocolate! I personally like chocolate chips because I can buy better quality chocolate, but one advantage of the M&Ms is that they don't melt and spread all over.
I baked a few cookies before I chilled the dough because I'm usually not patient enough to wait for dough to be chilled. The non-chilled cookies didn't have as uniform of a shape, but I didn't think there was any noticeable difference between the chilled and un-chilled dough. So if you can't wait, you can definitely get away with baking these before you chill the dough.
With the batches I made with chilled dough, I smashed the cookies down with a spatula about halfway through baking because the cookies were not spreading. I wanted bigger flatter cookies instead of big tall mounded cookies.