Seriously Supreme: The Über-Cookie
Who loves the classic chocolate chip cookie? Answer: everyone does. What about the chewy goodness of a rich, peanut butter cookie? Admit it — kind of hard to resist. Oatmeal cookies? They can suffer from a granola-leaning reputation, but a well-executed oatmeal cookie is a thing of beauty, with added benefits for heart health. What if you put all of these magical items together? All that AND a handful of M&Ms? And a cherry-colored unicorn on top? Abracadabra, I present you Monster Cookies! Brought to you by the brilliant baking boys of Baked Bakery in Brooklyn. Booya. (Unicorn is optional.)
Now, I haven’t had the chance to jet down to New York City yet in my short tenure back on the East Coast, but I can assure you, that when I cross over one of those famous bridges (or more likely, inch through a hazy, congested tunnel), I will set my compass to their bakery in Red Hook, Brooklyn in short order, and I recommend you do the same. Their mission for creating baked goods that are based on nostalgic tastes and flavors, based on quality ingredients, but that aren’t overly fancified, really appeals to my values as a cook. The idea of starting with a concept for an end product that we desire and building toward it using our knowledge of ingredients — that’s what we’re all about at Can Do Kitchen. Props to the Baked boys. (An aside — it appears they also have a location in Charleston. Lucky South Carolinians!)
If you want to make your cookies holiday-jazzy or otherwise customized to your decorative preferences, I am told that you can order particular colors of M&Ms through their website . You can even get graphics or words printed on them. Very fancy. I used the standard color scheme, as you can see.
As further testimony to the deliciousness of these cookies, I submit to you, dear reader, the following review from a professional cookie-tester, also known as the six year-old boy who lives upstairs from me, whom we shall call E. He-hem:
From E to Audrey
Thanks so much for thos cookis. They were the best cookis I’v had that wrornt from a restront.
As endorsements go, does it get any better than this? You can keep your stars, Michelin, I’ve got the six year-old vote in the bag.
Spoiler alert: If you’ve read this post and want these cookies in your mouth like NOW, well, there is a five-hour waiting period in which you must patiently allow your ingredients to meld in your refrigerator, whilst you stand at the door tapping your toes and watching the second hand tick-tock its leisurely way around the clock until you can pull the batter back out and start baking. Sorry. What’s that saying about the best things? Wait for it! (ouch) I fridged mine overnight. (Yes, it’s a word. Look it up.)
Makes about 36 big cookies
Based on a recipe from Baked (Stewart, Tabori & Chang)
The inventors of this hallowed recipe remind you not to omit the smidgen of corn syrup, even if you are tempted to do so, as it is integral to the cookie’s excellent texture. Believe.
½ c all-purpose flour
1 T baking soda
pinch of salt
5 ½ c rolled oats
¾ c (1 ½ sticks) cold unsalted butter, cut into chunks
1 ½ c packed light brown sugar
1 ½ c sugar
¼ t light corn syrup
¼ t vanilla extract
2 c peanut butter *
1 c semisweet chocolate chips
1 c M&Ms
* The original recipe calls for creamy peanut butter specifically, but I used half crunchy and half creamy because that’s what I had around. I kind of like the peanut bits in the cookies, so in this case, do what you like, or use what you have.
large mixing bowl
measuring cups & spoons
electric mixer (If you don’t have one, you can mix it by hand, but its difficult, I’m not gonna lie.)
parchment paper (optional)
ice cream scoop with release mechanism (optional)
In a large bowl, mix the flour, baking soda, salt and oats until the ingredients are evenly distributed.
In the bowl of the electric mixer fitted with the paddle attachment, cream the butter until smooth and pale. Add the sugars and mix on low speed just until the ingredients are combined, being careful not to overmix. Using the rubber spatula, scrape the sides and bottom of the bowl to make sure everything gets integrated, then add the eggs one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat just until mixed.
Scrape the bowl with the spatula again, then add the peanut butter. Mix on low speed until just combined. Add the dry ingredients in three installments (about 2 c each portion), mixing on low speed between each addition, just until incorporated.
Remove the bowl from the mixer stand, getting as much batter as possible off the paddle. Use the spatula or a wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly with plastic wrap, and refrigerate for at least five hours (overnight is okay).
Preheat the oven to 375°F. Line two baking sheets with parchment paper (if you don’t have it, just grease the pans lightly using a bit of paper towel and some butter or vegetable oil). Drop the dough in two-tablespoon-sized balls onto the prepared baking sheets, two inches apart. Using an ice cream scoop that has a release mechanism makes this part a cinch.
Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies have just a hint of brown. Let them cool on the pans for about 8 minutes before transferring them to a cooling rack.
Pour glass of milk. Gobble.