Here’s another cookie to consider when you are low on flour: Monsters. Monsters are peanut butter flavored oatmeal cookies which are always packed with chunks of candy and usually made without flour. Our latest batch of Monsters was from the King Arthur Flour Cooking Companion. For some reason, they decided to throw in a little flour. These were good, but I think I prefer flourless monsters.
King Arthur’s Monsters
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cup peanut butter
4 1/2 cups rolled oats
1/2 cup unbleached all purpose flour
3/4 cup chocolate chips
3/4 butterscotch chips (optional)
3/4 cup mini M&Ms (I used the M&M baking bits)
Preheat oven to 350 degrees F. Line pans with parchment.
In a mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda and salt. Stir in melted butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes. Drop the dough by ΒΌ cupfuls onto baking sheets. Use fingers to flatten the cookies slightly, then bake them for 12 minutes, until they’re a light golden brown. Remove from the oven and cool on a rack.
Makes 26 large cookies
{ 8 comments… read them below or add one }
Wow, Anna, the new site looks fabulous! Congratulations!! I especially love the banner. Those brownies are gorgeous! Great shot too!
About these cookies, are they the real chewy kind or sort of crisp chewy? How do you think using Reduced Fat PB will affect the cookies?
Oh, by the way, what’s the secret that you finally came to, to get that wonderful crusty top on the Nancy Baggett brownies. They look super!!
Hi S!
The cookies are fairly crisp around the edges, but they are not hard. I think reduced fat pb would be just fine.
I’m going to try out a few more Monster Cookie recipes and file them under this category.
Could I sub something instead of corn syrup? CS causes problems for one of my children and me so we avoid it. I’m wondering if honey can generally replace corn syrup in recipes? What do you think?
Jill, I am 100% sure that honey would work. In fact, you could probably just leave out the syrup and substitute nothing. It’s such a small amount.
Hi Anna, The new site is great! Good Job! Would you be able to share where you purchased the cookie bags (for the teachers’ gifts)? Thanks!
Thank you so much for this reciepe. Just in time for Easter. Everybody thus far loves them so much they cant keep there hands off( as I am typing this)! You know I really like to try to use ingredients that are not refined, however I could not help but use all the chocolate. I used my smart balance Omega-3 peanut butter and I used my food processor to coarsley chop the chocolate and butterscotch pieces. Good tip on the honey. I love honey so much better. Thanks again. I make a ton of spoon size cookies. Oh yeah I added 1/2 cup coconut. Love it…Love it!
I made these last week. At first I was not crazy about them – I found them way too greasy right out of the oven. I let them sit for a few hours and went back to try the cooled cookies – oh my goodness were they yummy! They had a great chewy texture that I love in my cookies.
I made most regular cookie-scoop size and about 6 large bakery-style size and I loved them both ways.
Will definitely make again – possibly for Christmas cookie trays.
Hi
I see that this recipe was posted awhile ago but I wanted to say that these are awesome. They travel well and kids love them. I am making them for my son’s birthday party as a party favor,
Karen