Monster Cookies

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I am ever on the hunt for the perfect oatmeal/coconut/chocolate chip cookie recipe. But the ones that are called "monster cookies", you know, with m&m's. (maybe real 'monster cookies also have peanut butter in them though?)
Anyway, I took this recipe from Canadian Living and added 1/2 cup unsweetened coconut to it and substituted 1 cup m&ms for the raisins. And they are delish! They are even better when they are not warm. Coming out of the oven they didn't have as much flavour but they just keep getting better and better. I think this recipe is a keeper. The real name is "Kids' Oatmeal Cookies".

Ingredients

  • 1-1/2 cups (375 mL) rolled oats, (not instant)
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) cinnamon
  • Leigh's addition - 1/2 cup unsweetened coconut
  • 2/3 cup (150 mL) softened butter
  • 1 cup (250 mL) packed brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) raisins (nah - use chocolate chips or m&ms!)

Preparation

1. In bowl, whisk together oats, flour, baking powder and baking soda, salt and cinnamon. (and coconut)

2. In separate large bowl, beat softened butter with sugar until light and fluffy. Blend in egg and vanilla. Mix in flour mixture. Stir in raisins. 

3. Drop batter by tablespoonfuls (15 mL) onto baking sheets, about 2 inches (5 cm) apart. 

4. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

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