The phone woke me up way too early this morning with the news I was dreading to hear. Schools will be closed today for inclement weather. Why is the woman delivering this recorded message so chipper? She must not have kids. My kids have been home now since last Friday (early dismissal day) through today and my patience level is wearing thin. We have had so many snow days this school year so far. Some legitimate, some that left me scratching my head. I do know when I hear the words “Snow Day”, my thoughts turn to baking. I know I am not unique to this association. Everyone seems to get their bake on when the white stuff falls.
I was not quite sure what I was in the mood to create this morning. I wanted some type of cookie, so that the kids can help with the measuring and pouring. I was drawn to the Monster Cookies by the guys at Baked.
Let me back track and talk about my love of Baked.
My first experience with Baked, was with their brownie mix. Normally I do not go for mixes. I figure with what you have to add to a mix, you get a sub-par product which you could have easily created yourself. However, the reviews for this brownie mix were obscene. Consistent 5 star reviews piqued my interest. I bought the mix ($16 dollars, no less!) and prepared them. The five star reviews were dead on. I have never had a brownie so good, from a mix, homemade or purchased from a bakery. It was positively perfect. After the brownies, I became obsessed. I bought the two cookbooks by the guys at Baked Bakery the area of Red Hook, Brooklyn and read them cover to cover, covering it with post it notes of what I wanted to conquer, including those brownies.
Today was Monster Cookies. These cookies are an insane combination of whatever cookie you are craving. Chocolate chip, peanut butter and oatmeal cookies are covered by this recipe. So, if you can’t make up your mind, the monster cookie will fit the bill nicely.
Scanning the ingredients, you immediately see this is a hefty cookie. Three cups of sugar, both granulated and brown. Two cups of peanut butter. More than 5 cups of oatmeal. Plus a generous 2 cups of M&Ms and chocolate chips. I needed 2 hands plus a helper to lift the mixing bowl. A scant amount of flour (just a ½ cup) is needed. A very small amount of corn syrup (1/4 of a teaspoon) is essential to the recipe according the Baked guys. I can’t seem to figure that one out, but I am in full compliance.
After all the ingredients are incorporated, you are instructed to cover the bowl tightly and refrigerate for 5 hours. The mix was fairly soft, so I am guessing the extra chilling time was to give the dough a chance to tighten up to be able to form scoops. I took the 5 hours of wait time as the inability to snack on the insanely delicious dough.
I put 6 scoops on a tray, but soon learned that this was a mistake. The cookie dough portions were made with an ice cream scoop that was approximately 3 tablespoons.
The 6 scoops were too many and as they cooked, they spread into each other in the hot oven. I reduced it to four cookies for the next tray and had better results. The cookie spread a little more than I thought it would. The picture in the book showed a hefty, thicker cookie. Mine was a flatter, lacy cookie. Delicious, none the less. Even though it was thin, it still had a nice chew, mostly due to the oatmeal.
The batter was so good. Cleanup and waste was not an issue.
Recipe courtesy of Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Makes 3 dozen cookies bigger than your head
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
5 ½ cups of rolled oats
3/4 cup cold butter, cut into cubes
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
2 cups creamy peanut butter (NOT the natural kind)
1 cup semisweet chocolate chips
1 cup M&M's
In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not over mix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack.