Philanthropic support and cookies are two of my favorite things, so when thinking about what kind of cookies to share with my blogger friends, I decided to take it a step further and make a cookie full of my favorite things. You won't find any raindrops on roses or whiskers or kittens but you will find something unique in each bite. I based my recipe loosely on a Monster Cookie recipe and then raided our kitchen for other fun things to include. I ended up throwing in: pretzels, candied bacon, toasted almonds, dark chocolate M&Ms, peanut butter chips, semisweet chocolate chips, milk chocolate chips, raisins, graham cracker chunks, crushed corn flakes and oatmeal -- all in addition to the regular butter/flour/sugar/cocoa powder.
This recipe turned out huge. I ended up with over 100 cookie balls, which is great because they are "chilling" in the freezer, ready to be popped in the oven whenever a sweet craving hits. They were also fun because you really never knew what you'd get in each bite, so there's always an excuse to try another...and another... and, of course, you can totally personalize it to include any of your own favorite things. Or just whatever ingredients you have lying around your own kitchen.
- 3 1/3 cups (403 g) all purpose flour
- ½ cup (43 g) unsweetened cocoa
- 2 teaspoons (10 mL) baking powder
- 2 teaspoons (10 mL) baking soda
- 1 teaspoon (5 mL) salt
- 2 cups (454 g) butter, softened
- 2 cups (400 g) granulated sugar
- 2 cup (456 g) firmly packed brown sugar
- 2 teaspoons (10 mL) vanilla
- 4 eggs
- 2 cups (180 g) quick-cooking oats
- 2 cups (120 g) cornflakes, lightly crushed (I subbed part graham crackers)
- 2 cups (360 g) candy/fillings of your choice
Heat oven to 350°F (180°C) with oven rack in middle (see Notes). Lightly grease cookie sheets.
Mix flour, cocoa, baking powder, baking soda, and salt together in a very large bowl.
Beat butter, granulated sugar, and brown sugar in bowl of a heavy-duty mixer on Medium-High speed until creamy, scraping down sides of bowl once or twice. Add vanilla and eggs and mix well.
Reduce mixer speed to Low and add the flour mixture. Scrape down sides of bowl and beat until dough forms.
Scrape dough back in to the very large bowl. Add the oatmeal, cornflakes, and chips and stir until well mixed.
Using a ¼-cup (59-mL) ice cream scoop (or cup measure), drop dough onto cookie sheets. Drop 6 cookies onto each cookie sheet.
Bake 15 to 20 minutes or until set in the center and edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets and then place them on wire cooling racks.
These cookies should be stored loosely covered at room temperature.