Search

Baking the Book, Delivered Fresh From My Oven to Your Inbox!

Thursday, October 6, 2011

Monster Cookies

DSC_0020

Who doesn't love the Cookie Monster? Honestly, I'd say he was about the only reason I enjoyed Sesame Street as a kid. I wasn't particularly concerned with the alphabet he was trying to drill into my young brain. What really interested me were the chocolate chip cookies.

Chocolate chip cookies became an obsession for me. They were a lunchbox staple and were always available after church at coffee hour. Maybe I overdosed on them. Maybe it was just a phase like Pokemon cards or Sailor Moon. But after a while, they didn't even really tempt me anymore. It was a sad truth- I didn't really like chocolate chip cookies. In fact, I didn't really like chocolate at all.

DSC_0015

The good thing about my aversion to chocolate was that it forced me to try so many other types of cookies. Because I had to have cookies. I mean, come on. A life without cookies is not worth living. So I had to forge onward in the search of a replacement cookie. My go-tos were usually oatmeal raisin or peanut butter. Sugar cookies were a little plain, and those white chocolate macadamia cookies were not even an option.

In the end, I realized I'd just have to make my own cookies. Not really such a bad thing though, as it facilitated my unhealthy obsession with cookie dough. While these cookies probably won't be available at every buffet table or in snack packs at the grocery store, they really should be. They are everything I want in a cookie. They are thick and soft, they're a bit nutty, a bit oaty, and have a kiss of salt.

DSC_0021

  Monster Cookies
Adapted from The Pioneer Woman
Makes 36 cookies

2 sticks butter, at room temperature
2 cups brown sugar
1 1/2 cups maple almond butter
2 eggs
1 tablespoon maple extract
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
1 1/2 cups old-fashioned rolled oats
1 cup butterscotch chips

Preheat oven to 350. Line two baking sheets with parchment paper. Cream butter and brown sugar. Mix in peanut butter. Add eggs, one at a time, and maple extract, beating until combined. Whisk together flour, baking soda, baking powder, and salt. Add dry ingredients, oats, and butterscotch chips and mix to combine. Drop onto prepared baking sheets by the tablespoon. Bake 10-15 minutes, until golden brown. Let cool on a wire rack.

No comments:

Post a Comment