Before I get into telling you about these monster cookies, I wanted to tell you about some of the cool things my friends are doing. I’m at a very exciting time in my life and career right now where the people around me are starting to make headway with their dreams.
Matthew J. Kirby, who wrote the beautiful book Icefall, which I’ll talk about on here soon, had his launch party at The King’s English last night for his next two books. The kids and I all went to Salt Lake together and sat in on his reading of The Lost Kingdom and Cave of Wonders, the fifth installment in the Infinity Ring Series. Matt’s a great writer, and it’s wonderful to see that his career has taken off in so short a time.
This coming Tuesday, Julie, whom I’ve mentioned here before and has a killer recipe for banana bread, will also be having a launch party at The King’s English. Once again, she has crafted a beautiful story set in Regency England that will give you wistful longings for England and gentlemen in breeches (did I just steal a line from Austenland?). Her book is called Blackmoore, and is just as lovely as her first book Edenbrooke.
Okay, on to the cookies.
You may remember the monster cookies I made four years ago for Bake Sale Week. They were a huge hit in our family, but I wanted to improve on them this year—tweak the texture, improve the flavor, add a little more color, etc.
I think these are better than the last ones. And so I’ve called them Monster Cookies 2.0.
I also wanted to give a quick shout out for the cool lunch bag you see in this picture. I had bought a pretty nice lunch box for my little boy this year, but when Lassig Bags sent him this new lunch bag to try out, he ditched his other one and hasn’t looked back. The mini cooler has a place to strap in an ice pack, which keeps his juice boxes cool, and it has plenty of room up top to store things like Monster Cookies.
monster cookies 2.0
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon kosher salt
3 cups quick oats
2 sticks butter
3 cups brown sugar
2 tablespoons molasses
1 1/2 cups all-natural chunky peanut butter (I prefer the kind without any added sugar)
1 cup semi sweet chocolate chips
1 cup shredded coconut
1 cup plain M&Ms
1. Preheat the oven to 350 degrees (180 degrees celsius). In a medium bowl, whisk together flour, baking soda, salt, and oats. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream the butter, sugar, and molasses together. Add in peanut butter and mix until smooth, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition.
3. Slowly add the flour mixture to the peanut butter mixture, and mix until incorporated, but do not over mix. Remove the bowl from the mixer and fold in chocolate chips.
4. Use a large ice cream scoop or your hands to form balls of dough the size of a baseball. Place 6 on a cookie sheet, and press down slightly with your hands. Bake for 15 minutes, or until slightly brown around the edges, and not fully set in the middle.