A customer requested that I make monster cookies without peanut butter. I wasn‘t able to use my recipe since peanut butter is a key ingredient. I found another recipe to use in place of my recipe and changed a few of the unneeded ingredients. I thought this would be te perfect time to post the recipe, since this was my first time making it and the first peanut free order I had received. Hope you like it!
Ingredients:
1 1/2 cups (212g) all-purpose flour(scoop and level to measure)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter,softened slightly (it should still be somewhat cold and firm)
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats*
1 cup (153g) raisins** (preferably from a freshly opened package)
Directions:
Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
Mix in one egg, then blend in second egg and vanilla.
Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
Store in an airtight container at room temperature.
For my order I didn’t use raisins or walnut, I used chocolate chips and M&M‘s, two ingredients in my monster cookie recipe. I also made my dough balls a little bigger than what the recipe had stated. I wanted to make sure they wouldn’t be too small. I use a cookies scoop that is about 2 inches in diameter. In my original recipe the cookies end up being around 3 inches in diameter after baked.
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