What better way to relax and relieve the tension of finals, while getting into the holiday spirit, than by baking? Everyone deserves a sweet reward for those dedicated hours of studying.
This time of the semester marks the long-dreaded weeks of dead week and finals week: the time to do little more than study and wait in anticipation for the exams to come. As finals inevitably bring a great deal of stress for college students, study breaks are often a beneficial way to increase productivity.
Though not a traditional holiday cookie, peanut butter monster cookies contain so many elements of a delicious cookie. Peanut butter, oats and chocolate combine for a flavorful and chewy bite.
Cookie batter is made easily with a stand mixer, however, if you do not have this tool, a hand mixer will serve a similar purpose. As noted in the title, monster cookies are traditionally made as large sized cookies.
However for more practical purposes, cookies made from about two tablespoons of batter will be easier to handle. Additionally, smaller diameter cookies tend to bake more evenly and faster. However, any size cookie you prefer will be equally delicious, just keep in mind that the larger the cookie, the longer the baking time.
There really is no set time for baking the cookies, especially as individual ovens and degree of cooking preference varies.
As cookies tend to set up after being removed from the oven, each cookie should be slightly browned on the outer edges; even if the middle is still slightly soft, this makes the ideal chewy yet crispy cookie.
As the semester comes to a close, it is important to remember to allow time for breaks and treating oneself. Taking this time may be one way to help propel you through finals and into winter break.
Peanut Butter Monster Cookies
1 cup brown sugar
1 cup white sugar
1 cup softened butter
1 1/2 cups peanut butter
3/4 teaspoon white corn syrup
1/2 teaspoon vanilla extract
2 teaspoons baking soda
1/8 cup flour
4 1/2 cups oatmeal
1 1/2 cups chocolate chips
1 1/2 cups candy-coated chocolate candies
Preheat the oven to 350 F.
Grease cookie sheets with cooking spray.
In the bowl of a stand mixer or a bowl with a hand mixer, combine the sugars, butter and peanut butter until smooth. Beat in the eggs one at a time until thoroughly combined before adding the corn syrup and vanilla. Mix in the soda and the flour.
Finally, stir in as much of the oatmeal as possible, using a wooden spoon if the batter becomes too thick for the mixer to handle.
With a wooden spoon, stir in the chocolate chips and chocolate candy until they are evenly distributed throughout the batter.
On prepared baking sheets, drop the batter by spoonfuls so that they are at least an inch apart. The size of cookies can vary depending on preference; however, this may affect the baking time.
Bake the cookies, checking after eight minutes and remove when the edges are lightly browned, but still soft in the middle. Let cool on the pan before removing to either a wire baking rack or wax paper, then lay out on the counter. Continue baking the cookies in batches until all batter is used.