It’s almost Valentine’s Day y’all! Are you looking for something to get for your little monsters? My little monsters aren’t so little anymore. At 15 and 18 they’re more into expensive tennis shoes and cool food experiences than the cute little things I used to put in things like Valentines and Easter baskets. At what age do you stop these little gifts? I’m not sure what the answer to this question is, but with both a college and a high school freshman I’m thinking we may have hit that age. How about a Valentine that says “Roses are red, violets are blue, I bought a Chemistry text for you!” Or one for your high school student that says “You’re so sweet and fun to cuddle, but hey, your letter jacket cost a bundle!”
Whatever you decide Valentine’s Day around your abode, I highly recommend these cookies somewhere in the picture. There are several things that I have to be very careful about making, if only because I cannot resist eating far more than my share of them. This cookie recipe ranks pretty close to the top of that admittedly long list. There are other recipes for Monster Cookies out there, but none of them have the perfect combination of ingredients that has created this cookie perfection. The only thing really monstrous about these cookies is the amount of them that you’ll want to eat! You can use Valentine M&Ms and make them perfect treat for your Valentine, your little monsters, or yourself…..we all deserve some love, right!? ~Tracy
Ingredients:
~2 sticks softened butter
~½ c. sugar
~1 ½ c. brown sugar
~2 large eggs
~2 tsp. pure vanilla extract
~1 ½ c. all-purpose flour
~1 tsp. baking powder
~½ tsp. baking soda
~1 tsp. salt
~1 c. toasted sweetened coconut
~1 ½ c. quick cook oats
~½ c. mini M&M’s
~¾ c. chocolate covered toffee chips
~¾ c. chocolate chips
~2 ½ c. Rice Krispies cereal
To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine).
The finished product should look something like this.
We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you could end up with this:
Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).
Set your toasted coconut aside.
Preheat oven to 375.
Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.
Cream butter and sugars together.
Add eggs one at a time, mixing until well combined with butter and sugar.
Add vanilla and mix until incorporated.
In a large measuring cup, combine flour, baking soda, baking soda, and salt.
Slowly add flour mixture to butter mixture and mixing until well combined.
If using a stand mixer, with mixer on low, add oats, M&M’s, toffee chips, and chocolate chips.
Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.
Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.
Bake at 375 for approximately 11 minutes.
Makes about 30 large cookies.
Ingredients
Ingredients
- ~2 sticks softened butter
- ~½ c. sugar
- ~1 ½ c. brown sugar
- ~2 large eggs
- ~2 tsp. pure vanilla extract
- ~1 ½ c. all-purpose flour
- ~1 tsp. baking powder
- ~½ tsp. baking soda
- ~1 tsp. salt
- ~1 c. toasted sweetened coconut
- ~1 ½ c. quick cook oats
- ~½ c. mini M&M’s
- ~¾ c. chocolate covered toffee chips
- ~¾ c. chocolate chips
- ~2 ½ c. Rice Krispies cereal
Instructions
- To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
- Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine). We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you can end up with charcoal colored coconut. Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).
- Set your toasted coconut aside.
- Preheat oven to 375.
- Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.
- Cream butter and sugars together.
- Add eggs one at a time, mixing until well combined with butter and sugar.
- Add vanilla and mix until incorporated.
- In a large measuring cup, combine flour, baking soda, baking soda, and salt.
- Slowly add flour mixture to butter mixture and mixing until well combined.
- If using a stand mixer, with mixer on low, add oats, M&M's, toffee chips, and chocolate chips.
- Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.
- Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.
- Bake at 375 for approximately 11 minutes.
- Makes about 30 large cookies.