Best Baked Monster Cookies

Source: http://pieceofcakeblog.blogspot.com/2010/05/monster-cookies.html

Makes: thirty-two 2 Tbsp cookies

1/4 cup all-purpose flour
1/2 tablespoon baking soda
1/16 teaspoon salt
2 3/4 + 1/8 cups old-fashioned rolled oats (not instant or quick-cooking)
3/8 cup (3/4 stick) cold unsalted butter, cut into cubes
3/4 cups firmly packed light brown sugar
3/4 cups granulated sugar
2.5 large eggs
1/8 teaspoon light corn syrup
1/8 teaspoon pure vanilla extract
1 cup creamy peanut butter (Skippy)
1/2 cup (3 ounces) milk chocolate chips
1/2 cup (3 ounces) M&Ms

In a large bowl, whisk together the flour, baking soda, salt and oats until well-blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color, at least 2 minutes. Beat in the sugars on low speed until just incorporated.

Scrape down the bowl and add the eggs, one at a time, scraping the bowl as necessary. Add the corn syrup and vanilla and beat just until combined. Add the peanut butter and beat on low just until smooth. Add the dry ingredients on low speed in three additions until the dough is well-blended. Fold in the chocolate chips and Reese's Pieces by hand. Cover the bowl tightly and refrigerate for at least 5 hours.

When you're ready to bake, position a rack in the center of the oven and preheat it to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into 2-tablespoon size balls using a small ice cream scoop, spacing them about 2 inches apart. Bake until the cookies just begin to brown, about 12 to 15 minutes, rotating the sheets halfway through baking. Cool on the pans for 8 to 10 minutes before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.

NOTES:

• This is a half recipe and makes 32 normal sized cookies
  
• Do NOT omit the corn syrup
• AWESOME, very moist and chewy
• Cookies tend to puff up in the oven, tap down when they come out to ensure moistness later on
• Use MILK chocolate chips or else the flavor overwhelms the cookies; do not use more than the specified amount.
  

Baked NYC Best Peanut Butter Chocolate Chip Cookie

Source: http://www.designspongeonline.com/2008/09/ds-video-baked-interview-and-recipe.html

Peanut Butter Cookies with Milk Chocolate Chunks
courtesy of Baked and their new cookbook, Baked: New Frontiers in Baking.

Makes: 36 cookies (2 Tbsp each)

Ingredients:

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons (TWO) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

NOTES:

• BEST Peanut butter cookie!
• DON'T FORGET TO ROLL IN SUGAR
• Drop with 2 Tbsp scoop, makes 36 cookies
  

Baked NYC Peanut Butter Krispy Bars

Source: http://www.bravotv.com/foodies/recipes/peanut-butter-krispy-bar

To make a 9x13 pan (Half of a half-sheet pan?)

Ingredients

For the crispy crust:

• 7/16 cups Water
• 3/8 cups Corn Syrup
• 1/2 cup sugar
• 105g of Rice Krispies
• 85g Butter

For the milk chocolate peanut butter layer:

• 225g Peanut Butter
• 225g Nutella
• 215g Milk Chocolate

For the chocolate icing:

• 225g Bittersweet Chocolate
• 50g Butter
• 1 1/2 tsp Corn Syrup

Directions

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

To make 8x8 square pan:

For the crispy crust:

• 1 3/4 c rice krispies
• 1/4 c sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate peanut butter layer:

• 5 oz good quality milk chocolate, coarsely chopped
• 1 c creamy peanut butter

For the chocolate icing:

• 3 oz dark chocolate (60-72% cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

NOTES:

• More like a reeses cup with a crispy bottom
• SUPER rich, so only make 8x8" serving
• Without thermometer, the 'soft-ball' stage was hard to find; rice krispies ended up crunchy, not gooey like rice krispy treat.