Friday, March 16, 2012
The cookie that's calling your name...can you hear it?
It's Friday, the weather is gorgeous, and it's put me in the mood to share something wonderful.
Besides wandering into wrong hotel rooms and getting creeped out by things that others find joyous, one of my favorite ways to spend time is to obsessively collect and try out recipes. I bake to relieve stress, celebrate random events (i.e. "I just met a book deadline!" "New Girl is on tonight!" "It's Tuesday!"), and make people happy. I speak words of affirmation and encouragement to my KitchenAid mixer and should not be allowed to approach the doors of a Williams-Sonoma.
(Yes, I do have a problem. Thank you for asking.)
There is one cookie that stands head-and-shoulders above the rest. It's a family recipe, the one for which I receive the most requests, and the one I sometimes daydream about. (Is that weird?)
Monster Cookies. There are many variations. But these...they bake up thick and soft and just loaded with chocolate and peanut-butter madness. Life-changing, I tell you.
Here we go...
(Sidenote: This recipe makes lots of cookies. LOTS. Feel free to cut it in half. Or not.)
- First, remove your jewelry and crank up some U2. (This is a purely optional step, but I certainly do enjoy it.)
- Next, begin beating these ingredients together in the order listed:
2 cups white sugar
2 cups brown sugar
1 tsp. vanilla
1/2 T. light corn syrup
4 tsp. baking soda
2 sticks butter, softened
3 cups peanut butter
9 cups oats
At this point, your mixer will begin to show signs of anxiety. This is where those words of encouragement could be appropriate. "Just keep spinning...stay strong...I believe in you." (Or you could also switch to hand-mixing with a wooden spoon for this step.)
- Finally, add in the last two all-important ingredients:
2 cups chocolate chips
1 lb. M&MS (I use peanut butter M&Ms. In the red bag. I suggest you do the same, because the result is wondrous.)
- Preheat the oven to 350.
- Now, this step is important: You must make LARGE cookies. No "dropping by rounded tablespoon" here. The texture just won't be the same, and that's tragic. I've found the best way to accomplish the perfect cookie is to take a 1/4 cup measuring cup and just pack the dough in. Level it off, then give the measuring cup a shake to plop the formed cookie right onto the pan (or parchment or silicone mat). You'll get about eight large cookies per sheet.
- Bake for 10-12 minutes. And please don't overbake. Some cookies are meant to have nice crispy edges, but these are not. They should appear set up, but not too brown when you remove them. Let them sit on the baking sheets for a few minutes, then remove to a rack to cool.
Please bake these now. (And then come back and tell me what you thought of them!)