Cookies Recipes

Episode 1: Monster Cookies

Almost everything I make has a memory, and this is one of my favorites. This comes from my days at the University of Iowa and walking to class through the Old Capital Mall. On more occasions than I’d like to admit, I stopped to get a Monster Cookie. With peanut butter, oatmeal and eggs, I convinced myself this could even pass for breakfast. After all these years, a part of me still believes this. I hope you enjoy this video and I know you will enjoy the Monster Cookies when you make them.

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Original of the video here

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Video Transcription

[Music]
hi there welcome to my kitchen I’m Betsy
and I bake a lot so with everything I
bake there’s usually a memory and when I
thought about what I wanted to make for
the first one it was very easy my
thought went right to college when I
used to walk to class and walk through
the Old Capitol Mall and more times than
I should have I would buy a monster
cookie at the cookie shop so after
college for years I tried to recreate
this recipe and for the Lightning I
couldn’t get it right and I had a chance
encounter with someone and we were
talking about the University of Iowa and
he made a comment that he used to work
there and he said you know there’s no
flour in that recipe and that was the
key so went home and from that moment on
had perfected the recipe so I have
recreated the monster cookie I used to
eat way too much in college for this
recipe well everything I make starts
with butter very few things do I use
anything but butter and I use salted
butter there’s no reason for that I just
like the taste of it I know a lot of
recipes don’t call for that but that’s
how I bake so this recipe starts with
one cup of butter one and a third cups
of brown sugar and with brown sugar you
know it has to be packed in there you
never just scoop regular Brown sure you
got a packet in there so one of the
third cups got one and now a third
and then one in the third cups of
regular sugar and that I just kind of
shake it to level it off good enough
whenever you’re baking butter and sugar
get mixed to taste they get creamed
together then we add other ingredients
then we’re gonna add peanut butter two
cups of peanut butter again I always go
with chunky peanut butter there’s no
reason for that there’s no reason for
the brand of peanut butter other than
this is the one I like you can use
whatever you want
I prefer chunky peanut butters two cups
and we’ll add that right
[Music]
now from there we’re gonna add five eggs
I learned early on in food safety when I
had the bakery that the key to eggs is
washing your hands after you crack them
so I will always always do that so once
we get that mixed up next we have some
dry ingredients a teaspoon of salt three
tablespoons of baking soda and with
baking soda you just flatten it out by
rubbing it on the top of the box
and the vanilla 103rd teaspoons of
vanilla
[Music]
I know people always say you have to be
precise with baking and I don’t disagree
with them but I tend to be a little
loose with that it still turns out great
and I’m baking for family
I’m not baking to win a competition so I
would rather go with taste than anything
okay once I’ve got that all mixed we’re
pretty much there all we’re gonna add
now is a lot of oatmeal and our M&Ms and
chocolate chips now I will tell you this
recipe doesn’t have flour I can’t go so
far as to say it’s gluten-free
it is not gluten-free the way I’m making
it today because I haven’t sourced
ingredients properly but this recipe
could easily be sourced to be gluten
free oatmeal is contaminated with gluten
but there is gluten free oatmeal so if
that’s something you want to do this
recipe could easily be converted to that
so I’m adding 6 cups of oatmeal another
one gets a little tricky because it
wants to fly all over so you’d be
careful when you turn the mixer on for
some seeds that’s what happened
and then all we have left is our
chocolate chips in our M&Ms one and a
third cups of M&Ms never a problem if
you had too many of those and two-thirds
of a cup of chocolate chips
[Music]
and that’s it all we’re doing is making
sure it’s blended really well so when I
make cookie dough and I make it a lot
I don’t ever actually bake off the
entire batch I learned when they had the
bakery you know that to make the cookie
dough during slow times and to freeze it
so if you were to go look in my freezer
you would find many many ziplock bags
full of little balls of cookie dough and
it just makes sense because now when I
have guests coming over or the kids
bring people over I am thirty minutes
away from fresh cookies I pop the oven
on they go downstairs I pull out X
numbers and balls with cookie dough and
while the while the oven is warming up
they’re fine
I pop them in the oven thirty minutes
later I have a variety of cookies
available ago so this particular cookie
since it’s a monster cookies much bigger
than normal the scoop I’m using is a
third of a cup it makes a huge wad of
cookie dough but ultimately it’s a
monster cookie and that’s what we want
so I would just ball these up do the
whole tray stick them in the freezer and
tomorrow the next day go down there and
throw them in a ziploc bag and date them
and then I’m ready to go this particular
cookie gets cooked for at least 15
minutes at 350 degrees I say that
roughly every oven is different and I
use a convection oven so for me it’s 15
minutes at convection you would have
tried at home but start with 15 minutes
take a look and you’ll be able to see if
it’s done
not at a minute or two and once you
figure out what it is write it in your
book you’re good to go I hope you love
this one as much as I do it is one of my
all-time favorite cookies because of the
memories it takes me back to so this is
the finished product chewy on the inside
crunchy on the outside
chocolate M&Ms and this
we right back to walking to class in
college I hope you enjoy them as much as
I do
[Music]

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