Category: cookies

These Thick and Chewy Monster Cookies are loaded with peanut butter, oats, M&M’s and chocolate chips. They’re a cross between a chewy oatmeal chocolate chip cookie, and a peanut butter cookie, and they’re sure to be a huge hit with family and friends. There are too many fun variations. These Monster Cookies are always popular and I love the great texture from the oats and the subtle peanut butter flavor.

Why are they called Monster cookies?

There’s not an exact answer for why these cookies are called “Monster” Cookies. Some people think it’s because they look like monsters, with their bumpy texture and fun colors. I like to think it’s because they’re stuffed with so much “stuff”, making them the “monster” of all cookies. Whatever the reason, all Monster Cookies have these ingredients in common: peanut butter, oats, chocolate chips and m&m chocolate candy.

How to keep the cookies from spreading?

During baking, cookies naturally spread, but the key is to make sure they don’t spread too much.  To keep your monster cookies from spreading, be sure to use exact measurements (no guesstimating) and use room temperature ingredients, particularly the butter and eggs.  You can also stop cookies from getting flat by chilling the dough for at least 15minutes before baking. Longer the cookies rest, they spread less.

These matcha cookies take a little bit of patience and time, but they are well worth it. Then brown your butter. Use a light colored pan to heat your butter over medium heat until it turns a golden yellow color.

Tips for making the best matcha cookies

Make sure the brown butter is not too hot

Cool down the butter before combining with the rest of your wet ingredients, so the heat from the butter doesn’t cook the eggs. Additionally, butter that’s too hot will create a greasier cookie.

Why do I use brown butter?

Brown butter creates a cookie with a crispy outside and a chewy center. It also adds an extra nutty flavor to the cookies.

How to get the perfect thin, chewy texture

Whisk your wet ingredients until you get a light and creamy mixture. This is the key to getting crispy and chewy cookie.

For how should the dough rest?

Rest the dough in the fridge for at least 30 minutes. Resting the dough allows the liquid to distribute throughout and ensures the cookie bakes more evenly. It also helps to cool down the dough, so your butter melts at a slower rate. The faster your butter melts, the more your cookies spread in the oven. If you want a really chunky cookie, add more flour. If you like a thinner cookie, rest it for a shorter amount of time.

Cookies are baked treats. A cookie is a small sweet, crispy or cake-like pastry most often made with flour, sugar, liquid and fat. They are characterized by:

• High sugar content
• High fat content
• Low moisture
• Crispy or chewy

Origin and varieties

The cookie’s  name is derived from the Dutch word koekje, meaning “little cake.” The earliest cookie dates as far back as 7th century A.D. in Persia, where sugar was first  cultivated. In England and the British colonies, cookies are also called biscuits. Germans call them Keks, or Plätzchen, and Spaniards call them galletas. In Italy, there are several forms of cookies, including amaretti and biscotti. The most popular cookie flavor in America is chocolate chip.