Soft-Baked Monster Cookies Recipe

Butter: Provides richness and helps create a soft texture.

Brown sugar: Adds moisture and a deep, caramel-like flavor.

Granulated sugar: Balances the sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: Forms the base of the cookie dough.

Baking soda: Acts as a leavening agent to help the cookies rise.

Old-fashioned oats: Adds texture and a slight chewiness to the cookies.

Chocolate chips: Provide bursts of chocolatey goodness throughout the cookies.

M&ms: Add a colorful and crunchy element to the cookies.

When creaming together the butter, brown sugar, and granulated sugar, ensure that the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the cookies to have a soft and chewy consistency. If the butter is too cold, it won't incorporate well with the sugars, and if it's too warm, the cookies may spread too much during baking.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for a dairy-free option.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in a 1:1 ratio.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquids in the recipe slightly.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements cookies well.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda. This helps the cookies rise similarly.

• old-fashioned oats - Substitute with quick oats: Quick oats have a similar texture and cook faster, making them a suitable alternative.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative that still provides a chocolate-like flavor.

• m&ms - Substitute with chopped nuts: Chopped nuts add a crunchy texture and can be a healthier option with added protein and healthy fats.

• To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you prefer a longer storage option, place the cookies in a resealable plastic bag or airtight container and refrigerate them. This will extend their shelf life to about two weeks.
• For even longer storage, you can freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be frozen for up to three months.
• When you're ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• To prevent the cookies from sticking together in the freezer, you can place a piece of parchment paper between each layer of cookies.
• If you want to freeze the cookie dough instead of the baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you're ready to bake, simply add a couple of extra minutes to the baking time.
• For a fun twist, consider adding different mix-ins to your cookie dough before freezing. Try chopped nuts, dried fruits, or even a sprinkle of sea salt on top for a gourmet touch.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for 5-10 minutes until they are warmed through and slightly crisp on the edges. This method helps maintain the soft-baked texture.

• Use a microwave-safe plate and arrange the cookies in a single layer. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 10-15 seconds. Check and add more time if necessary, but be cautious not to overheat, as this can make the cookies tough.

• For a quick fix, use a toaster oven. Set it to a low heat setting, around 300°F (150°C). Place the cookies directly on the rack or on a piece of aluminum foil. Heat for 3-5 minutes, keeping a close eye to avoid over-browning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes, checking frequently to ensure they don't get too crispy.

• For an unconventional method, use a stovetop. Place a non-stick skillet over low heat. Add the cookies and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming. This method can give the cookies a slightly toasted flavor.

• If you prefer a steam method, place the cookies in a steamer basket over simmering water. Cover and steam for 1-2 minutes. This method helps retain moisture, keeping the cookies soft and chewy.

• For a more luxurious touch, wrap each cookie in aluminum foil and place them in a preheated oven at 300°F (150°C) for 5-7 minutes. This method ensures even heating and preserves the cookies' soft texture.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to hold the cookie dough while baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Large mixing bowl: Used to combine the butter, sugars, eggs, and vanilla extract.

• Separate bowl: Used to whisk together the flour and baking soda.

• Whisk: Used to mix the flour and baking soda together.

• Electric mixer: Helps to cream the butter and sugars until light and fluffy, and to beat in the eggs and vanilla extract.

• Spatula: Used to stir in the oats, chocolate chips, and m&ms.

• Spoon: Used to drop rounded spoonfuls of cookie dough onto the baking sheet.

• Wire rack: Used to cool the cookies completely after they have been baked.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This helps streamline the baking process and ensures you don't miss anything.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar, and mixing dough.

Pre-scoop dough: Use a cookie scoop to portion out the dough onto a baking sheet quickly and uniformly.

Batch baking: Bake multiple cookie sheets at once if your oven allows, rotating them halfway through for even baking.

Quick cooling: Transfer cookies to a wire rack immediately after baking to cool faster and free up the baking sheet for the next batch.