I have been searching all over the internet for a healthier version of a monster cookie but I couldn't arrived to one that I really liked.
All monster cookies out there have tons of sugar, 2 cups to be exact, way too much in my opinion. I decreased the sugar content by 3/4 cups and I still found the cookie super sweet. I just didn't want to decrease the sugar any further because I thought the cookie recipe would get compromised.
Next time I will keep the sugar to a maximum of 1 cup, which is plenty, or even just 3/4 cups. I don't think the cookie recipe will get compromised because by using 1 1/4 cups the cookie came out perfect.
This recipe only has about 3 tablespoons of the milk chocolate colored candy M&M's, way less than what other recipes called for out there. I hate all of the artificial coloring these have. They didn't have trans fats, which was great, but the artificial color was just a bummer.
I thought these monster cookies were sensational. A bit on the sweet side so if you make them I would suggest using 1 cup of unrefined sugar at most. I don't think your cookie recipe will get messed up by doing so.
I don't know if I will be including these monster cookies for my Christmas gift bag this year because I have other cookie recipes that I also like a lot. Will see because these cookies were a super hit.
Enjoy!
On the left picture you can see how the batter turned. I only used 2 tablespoons of M&M's in it but next time I will skip them and just add them on the top of the cookie before baking. Also, next time I will used 1 cup of sugar instead of the 1 1/4 cup. I thought they were still very sweet. All and all, these monster cookies were sensational.
Ingredients
Yields 34 large cookies
1 1/2 cup creamy or chunky peanut butter
1 cup unrefined sugar, next time I will do 3/4 cups
8 tablespoons (1 stick) unsalted butter, at room temperature
3 organic eggs
1 tablespoon vanilla extract
3 1/2 cup regular rolled oats
1 cup crispy brown cereal
2 teaspoons baking soda
1/2 cup dark chocolate chips
1/2 cup craisins
1/4 cup unsweetened shredded coconut
1/4 cup cacao nibs
2 Tbsp unreal milk chocolate candies, or M&M's, an extra Tbs[ to decorate cookies over the top.
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Nutrition facts calculated based on the recipe giving 34 cookies. 1 serving = 1 cookie
1 cup unrefined sugar, next time I will do 3/4 cups
8 tablespoons (1 stick) unsalted butter, at room temperature
3 organic eggs
1 tablespoon vanilla extract
3 1/2 cup regular rolled oats
1 cup crispy brown cereal
2 teaspoons baking soda
1/2 cup dark chocolate chips
1/2 cup craisins
1/4 cup unsweetened shredded coconut
1/4 cup cacao nibs
2 Tbsp unreal milk chocolate candies, or M&M's, an extra Tbs[ to decorate cookies over the top.
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
In a large bowl, combine the peanut butter, sugar and butter. Use an electric hand mixer to mix until well combined. Mix in the eggs and vanilla.
Add the remainder of the ingredients and mix through with a spatula.
With a medium cookie scoop, or a tablespoon, drop batter onto the prepared cookie sheets. Place a few extra M&M's on each cookie before baking. Flatten the cookies with your hands or a spoon a little bit before placing them in the oven.
Bake 10 to 14 minutes. Cool cookies for about 5 minutes on cookie sheets and then transfer them to wire racks to cool completely.
Add the remainder of the ingredients and mix through with a spatula.
With a medium cookie scoop, or a tablespoon, drop batter onto the prepared cookie sheets. Place a few extra M&M's on each cookie before baking. Flatten the cookies with your hands or a spoon a little bit before placing them in the oven.
Bake 10 to 14 minutes. Cool cookies for about 5 minutes on cookie sheets and then transfer them to wire racks to cool completely.
Nutrition facts calculated based on the recipe giving 34 cookies. 1 serving = 1 cookie
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