Monster Cookies

NY Times recipe from Nigella Lawson who states, “Studded with colored candies (delicious if they are peanut-filled, too), these treats are an amazing way to end a grown-up supper, and a very useful way to keep a roomful of boisterous children happy.”

View Print Layout
Print Recipe
Close Print

Monster Cookies

  • Total time: 45 Minutes
  • Servings: 1 Dozen Cookies

Ingredients

  • 1 Cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Rolled Oats
  • 9 Tbsp Butter, at room temperature
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup Superfine Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/4 Cup Chopped Pecans
  • 1 Cup M&M's or other sugar-coated candies like Reese's pieces

Directions

  • 1)

    Heat oven to 350°F. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.

  • 2)

    Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M’s.

  • 3)

    Roll quarter-cup measures of dough into balls and flatten them into fat disks (about ½ inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.

  • 4)

    Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.

Notes

Several commenters suggested pressing the M&M’s into the cookies after they’re formed on the baking sheet rather than mixing them in beforehand. This prevents them from scorching by touching the bottom of the sheet or the colors bleeding.

Source: https://cooking.nytimes.com/recipes/319-monster-cookies