Best 6 Chewy Gooey Monster Cookies Recipes

MONSTER COOKIES RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
• In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
• Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

MONSTER COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
• Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.

CHEWY GOOEY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
• Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

COMPLEX CHEWY GOOEY GOOD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Whisk together cornstarch, flours, soda and salt.
• Melt the butter completely, but do not burn it, in the microwave or in a saucepan.
• Cream the butter extremely thoroughly with all three sugars. Cream until you can cream no more.
• Add egg and egg yolk, beat for an excessive time again.
• Add vanilla (yes, that really is a tablespoon) and milk, if using. Again, cream together thoroughly.
• Add flour mixture slowly, stirring together. Add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
• Stir in chocolate chips.
• Chill for 2-4 hours or until quite firm.
• Drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
• Do yourself a favor and eat one warm.

SCD CHEWY MONSTER COOKIES

Steps:

• Preheat the oven to 325° F.
• Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto.
• cookie sheets that have been lined with parchment paper. Flatten each dough glob with.
• dampened fingers.
• Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.
• They freeze well.