Today I made cookies and normally I would not blog about that
because I’m not a baker. In fact, I’m rather bad at it. But as I was making the cookies I kept going to the cabinet and finding it bare. I had to keep substituting ingredients. In the past, I would have either stopped or sent my husband to the store.
But over the years I have found the wonder of substituting and I have created some delicious dishes out of…well, poor planning. So today, as I write out these instructions for a Monster Cookie that became a Trail Mix Cookie, what I am really writing about is being fearless in the kitchen. Some great discoveries started with an oops!
So here’s how the cookie baking began: Start by adding a stick of softened butter to mixing bowl.
Add 1 ½ cups of peanut butter. Shoot ran out of peanut butter. What do I have that I can substitute? Almond butter! Whew. Okay, 3/4 cup creamy peanut butter and 3/4 cup creamy almond butter.
Add a cup of brown sugar and 1/2 cup of white sugar and cream together.
Note: if you have peanut allergies you can substitute Nutella which is not processed with peanuts but has the same consistency.
Beat in 3 eggs and 1 tablespoon vanilla. Add 1 teaspoon corn syrup and 2 teaspoons baking soda. Ugh, no baking soda. Well, that’s an easy fix. Baking soda and baking powder are exchangeable. The only difference is baking powder fluffs while baking soda flattens. That is why baking soda is most often used in cookies to spread them out into the flattened cookie shape.
Since I substituted almond butter which tends to spread when baked the baking powder is a better option. So, yay!
Stir in 4 1/2 cups oatmeal and 1 cup of M&M’s. Well, I never have M&M’s on hand but I always have some form of trail mix. Today I have a mix of chocolate chunks, sea salt caramels, and peanuts (heavy on the peanuts). But here’s where the fun begins, you can add just about any candy/nut treat. Try chopped candy bars, chocolate chips, health bits, pecans, and/or a mix of them all.
Drop on a cookie sheet lined with parchment paper using an ice cream scoop. Flatten slightly, but if you forget, like I did, oh well.
Bake in a preheated 350°F oven for 12 minutes. Let cool on sheets until firm enough to transfer to a wire rack.
There you have it a new cookie recipe that tastes fantastic! Cooking and baking is meant to be fun. Just relax and make it your own. – Ella
Monster Cookies that Aren't
• ½ cup (1 stick) butter, slightly softened
¾ cup creamy almond butter
• 1 cup brown sugar
• ½ cup white sugar
• 3 eggs
• 1 tbsp vanilla
• 1 tsp corn syrup
• 4 ½ cups old fashioned oatmeal
- Preheat oven to 350°F and prepare a couple large cookie sheets with parchment paper.
- Cream butter, peanut butter, almond butter, and sugars.
- Beat in eggs and vanilla.
- Beat in corn syrup and baking
- Stir in oatmeal and
M&M’strail mix of chocolate chunks, sea salt caramels, and peanuts.
- Drop onto cookie sheets using an ice cream scoop and flatten slightly. I forgot to flatten.
- Bake in preheated oven for about 12 minutes. Do not overbake.
- Remove from oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks.