Monster Cookies

Little Sister was at the helm of the KitchenAid mixer for this recipe.  She was supposed to be supervising the making of big chewy cookies, which translates to counting the cups and spoonfuls of ingredients going into the bowl.  She wants to help mommy and I’m more than happy to have her with me learning the craft.

Unexpected things can happen when 2-year-olds bake.

I turned around for a second and Little Sis had grabbed the baking soda box and her measuring spoon.  As my eyes and brain tried to work together, she had already dispensed an unknown amount of the white powder into the bowl.  This would not have been so dramatic except there was whipped butter and a measurement of sugar sitting in the bowl at the time of her “addition”.

I had to guess how much was in there and left it as it was and hoped that it was enough and not too much.

Little Sister was allowed to stay and help.  She was now manager of the M&Ms.

Adapted from Chunky Peanut, Chocolate, and Cinnamon Cookies from COOKIES by Martha Stewart Living Magazine

• 1 1/2 cups all-purpose flour
• 1/2 cup brown rice flour (or use all-purpose)
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup butter at room temperature
• 1/2 cup smooth peanut butter
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup M&Ms or Smarties
• 1/2 cup dark chocolate chips

Preheat oven to 350ºF.

Mix flour, baking soda, salt, cinnamon in a bowl and set aside.  Cream butter, peanut butter with sugars.  Mix in eggs and vanilla.  Add a little of the flour at a time, then the chocolates.  Chill for 15 minutes (I didn’t).

Drop by large spoonfuls on baking sheets.  Flatten using your palm.  Bake for 10-14 minutes (it will depend on the size of your cookies).

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