Tag Archives: Paula Deen

Paula Deen’s Monster Cookie, Review!!!

I decided to try a recipe I found on the Food Network site.  It is a recipe for Monster Cookies which is courtesy of Donna Haney and adapted by Paula Deen.  The recipe is as follows:

Ingredients

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

I made some changes.  First I do not cook or bake with salt for the most part so I omitted that.  Second I chose to cream the butter and sugars the old school way and then add the egg.  I had read some reviews that said these cookies spread too much when baked so be sure to use fresh baking soda.  I also use more vanilla because I always use more vanilla.  : )  Oh and I might have just added a few more of the chocolate candies and I used dark chocolate m&ms.  I used Skippy natural smooth peanut butter (the one you do not have to stir).

It is important not to overbake these cookies and let them cool on the cookie sheet for at least 3 minutes before transferring them to the cooling rack.

I guess my baking soda was super duper fresh because my cookies did not spread at all.  I actually mashed the tops down a little when I removed them from the oven.

So, my overall impressions of this cookie is that I like that it uses oats instead of white flour.  Seems like a healthier option for a cookie, and the dark chocolate and semi-sweet chips have anti-oxidants, and raisins are a fruit.  : )    They are nice and soft and chewy and taste good.  Even my son who does not like raisins, liked them.  I don’t know that I am head over heels, gotta make these again, but I am a little hard to win over cookie wise.   They are a good cookie and seemed to be a hit in this house, so at the end of the day, gotta give them the thumbs up!!!  Try the recipe and tell me what you think.


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Paula Deen’s, Chocolate Gooey Butter Cookies

I am really not sure if these are a true Paula Deen creation because I see the recipe with a different kind of cake mix without the Paula Deen name.  Anyhow, I made these Chocolate Gooeey Butter Cookies a few weeks ago and my husband loved them and has been begging me to make them again so I did.  They are super easy and from what I have been reading you can use any flavor cake mix.  So far I have only chocolate varieties.  Next time I may try a  golden or butter cake mix and see how they taste.   Anyway here is the super-duper easy recipe.  Feel free to comment with your individual results and if you tried different cake mixes.  Would love to hear your opinions.

Ingredients

  • 1 (8-ounce) brick cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18-ounce) box moist chocolate cake mix
  • Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

 


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