Monster Cookie Baked Until the Edges Set

Monster Cookie Baked Until the Edges Set is filed under Cookies and built around All Purpose Flour, Baking Soda, and Baking Powder. Plan on 13 cookies.

Count on 15 minutes of prep, 10 minutes of cooking, 30 minutes of resting, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ⅔ cup All Purpose Flour
• ½ teaspoon Baking Soda
• ¼ teaspoon Baking Powder
• ½ teaspoon Kosher salt
• ⅓ cup Sugar
• ⅓ cup Light Brown Sugar
• ½ cup Unsalted Butter
• ¾ cup Smooth Peanut Butter I use Jif forever and always
• 1 Egg
• ¼ teaspoon Vanilla Extract
• ½ cup Chocolate Chips
• ½ cup Quick Oats
• 1 cup Mini M&Ms

How the cooking goes

1. In a mixing bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine the ingredients. Ensure the leavening agents are evenly distributed and lump-free. Keep it to one side.
2. Start creaming the butter in a bowl of a electric mixer fitted with a paddle attachment (or with an electric mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until the mix looks even and a paste forms. This is especially important if your butter is actually ambient temperature.
3. Put the egg and vanilla extract. Scrape down the sides of the bowl when needed. Add the peanut butter and beat until the texture looks smooth.
4. Reduce the mixer to low and gradually add the mixed dry ingredients to the wet ingredients. You usually add the flour mixture in about 4-5 additions. To prevent overdevelopment of the gluten, you add the next bit of flour when the last one is almost fully incorporated.
5. Mix in the chocolate chips, quick oats, and m&m’s once the flour is fully incorporated. Mix until the mix looks even and fully distributed.
6. Roll the cookie dough 1 ½ inch balls, about 70g each or half the size of a tennis ball. You can also use a 2 oz cookie scoop. Yeah, really huge. That’s what’s up. Chill completely or bake immediately. This is the beauty here. They bake like a dream from frozen, but if you just cannot wait (feel that chocolate pb craving like woah), then preheat your ovens and pop ‘em in!
7. Warm the oven to 350°F conventional or 325°F convection. Line your sheet pans with baking paper.
8. Place chilled or frozen cookies 2 inches apart on the prepared sheet pans. Bake for 10-12 minutes or until the surface is deep gold and matte. At 325°F convection, mine baked for 13 minutes from the refrigerator, rotating after 8 minutes. They will take a solid 15 minutes from frozen.
9. Cool on the cookie sheet for 5 minutes before moving to a wire rack to cool until it is no longer warm. Or just enjoy. No judgement!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Almond Bars for the Dessert Plate and The Snickerdoodle after Supper.