Christmas Monster Cookies
Is it even the Holidays without devouring a whole batch of these Christmas Monster Cookies? I think not!
Servings: 14 cookies
Calories: 219kcal
Ingredients
COOKIES:
- 1 cup unsalted butter, softened at room temp.
- 2 cups organic all-purpose flour
- 1 cup organic thick-cut rolled oats
- 2 tsps baking powder
- 2 tsps baking soda
- 2 large organic eggs, at room temp.
- 1 cup organic brown sugar, dark
- ½ cup organic cane sugar
- ½ teaspoon sea salt
- 1 teaspoon molasses
- 2 tsps vanilla extract
- 1 ½ cups chopped dark or semi-sweet chocolate bars
- 1 ¼ cups holiday M&M's
- 1 cup semi-sweet chocolate chips, premium
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the eggs, molasses, and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped chocolate, M&M's, and chocolate chips.
- NOTE: For chewier, less spread out cookies, be sure to chill your dough for 1-2 hours before moving to the next step!
- Using a medium-size scoop, scoop (about 2 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely.
- Bake for 15 to 17 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk or hot chocolate.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- CHILL vs. NON-CHILL: To learn more, see the actual post for details!
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients! Also, you can use a smaller size scoop!
- TIPS ON THE PERFECT COOKIES: Read within the Post!
- MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
Nutrition
Calories: 219kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 312mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 444IU | Calcium: 45mg | Iron: 1mg