Another Monster Cookie Question!!

[Peggy]

Shelley, et al -

I am going to have a house full of kids this weekend and thought I would try the Monster Cookie recipe posted under the "Calling all Bakers" post... However, I am questioning the amount of butter/margarine listed in the recipe. It calls for only 1/4 cup. I have never seen a cookie recipe using that much sugar that has so little butter. Can you really get a "light and fluffy" batter from 1/4 cup butter and 3 cups of sugar??!! I realize that in the next step you are adding 4 eggs and 2 cups of peanut butter which is plenty of additional fat. Just wanted to check to see if this was an error.

Under the "monster cookie" post another recipe is given which calls for 2 cups butter with 4 cups of sugar (white and brown together). That seems more appropriate.

As I type this, I think that the peanut butter is the answer.... Please advise me!

Thanks!!

Peggy

[JennyLiz]

I tried the first recipe with 1/4 cup butter and they came out really well. I would use baking M&Ms next time instead of regular eating M&Ms.

Interesting that there are two DRASTICALLY DIFFERENT recipes for Monster Cookies!

One way or another, enjoy! JennyLiz

[Peggy]

JennyLiz,

Thank you so much for your response and recommendation. I now have the confidence to go ahead with the recipe as written. Think I'll make them today...

Peggy

[Shelly]

Peggy, I've been making this recipe for many years, and I've always used Shedd's spread sticks, which only have 7 g fat per tbsp. They turn out wonderful every time. It is definitely the PB and eggs, plus there is no flour in this recipe. I haven't ever tried the baking M&M's, but my original recipe called for chocolate chips. I have just always used regular M&M's. I like bigger pieces of chocolate http://www.cookinglight.com/bbs/biggrin.gif.

[Peggy]

I made the Monster Cookies last night and they are great!!! Thanks for sharing the recipe!

Peggy