Tuesday, May 4, 2010

Monster Cookies

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Source: Piece of Cake


Monster Cookies
Adapted from Baked: New Frontiers in Baking

Now. The original recipe uses these amounts for a 3 dozen cookie yield, and that's got to be a typo. I got 3 dozen when I halved the recipe (lightly beat one egg and measure out half for half an egg) and I even used the 2-tablespoon size scoop suggested in the recipe, so who knows? I'm calling it a cool 6 dozen with these amounts below.

Also, most monster cookie recipes use M&Ms, but like I said, I used Reese's Pieces and am never going back. The result was fantastic.

Makes 6 dozen cookies

1/2 cup all-purpose flour
1 tablespoon baking soda
1/8 teaspoon salt
5 3/4 cups old-fashioned rolled oats (not instant or quick-cooking)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
1 1/2 cups firmly packed light brown sugar
1 1/2 cups granulated sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 cups creamy peanut butter (I like Skippy or Jif for baking)
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) Reese's Pieces (peanut butter M&Ms maybe?)
Pecans ?

In a large bowl, whisk together the flour, baking soda, salt and oats until well-blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color, at least 2 minutes. Beat in the sugars on low speed until just incorporated.

Scrape down the bowl and add the eggs, one at a time, scraping the bowl as necessary. Add the corn syrup and vanilla and beat just until combined. Add the peanut butter and beat on low just until smooth. Add the dry ingredients on low speed in three additions until the dough is well-blended. Fold in the chocolate chips and Reese's Pieces by hand. Cover the bowl tightly and refrigerate for at least 5 hours.

When you're ready to bake, position a rack in the center of the oven and preheat it to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into 2-tablespoon size balls using a small ice cream scoop, spacing them about 2 inches apart. Bake until the cookies just begin to brown, about 12 to 15 minutes, rotating the sheets halfway through baking. Cool on the pans for 8 to 10 minutes before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.