Friday, May 13, 2005

Toffee and M&M Monster Cookies

Toffee and M&M Monster Cookies (Adapted from the King Arthur Flour Cookie Companion)

4 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
1/2 cup unsalted butter, melted
1 1/2 cups chunky peanut butter
3/4 cup chopped bittersweet chocolate or bittersweet chips (about 4 1/2 ounces)
3/4 cup toffee bits
3/4 cup dark chocolate M&Ms

Preheat oven to 350

In a medium bowl, whisk together oats, flour, baking soda and salt.

In a large bowl, mix together eggs, sugars, vanilla and corn syrup until combined. Stir in melted butter and peanut butter. Add dry ingredients and mix until thoroughly combined. Cover and set the dough aside to rest for 30 minutes.

Using a 1/4 cup measuring cup, drop the dough onto parchment lined baking sheets - slightly flatten each piece of dough. Bake until the cookies are lightly browned, about 10 to 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool.

Makes about 24 large cookies.

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  1. Are these cookies soft and chewy with a crunch? How's the texture, would these be worthy for an oatmeal version?

  2. Lauren, I wouldn't consider them "soft", however, they are not hard either. They are certainly chewy with a slight crispness/crunch to them.

  3. Mmmmm!! I haven't made monster cookies since last summer. I wouldn't have thought to put in toffee bits, but I'll bet they're really good with the peanut butter!


  4. Is the corn syrup necessary? I would hate to have to purchase a whole bottle for that little amount.


  5. Sue - they are a nice match!

    Anon - you could probably just leave it out or try using some Golden Syrup or Honey.