Goliath Cookies

Recipe card from Shabby Princess Holiday Recipe Collection. For personal use ONLY.

Today I'm baking The Thinker's favorite cookie, Goliath Cookies. Most people call these Monster Cookies but an acquaintance once called them Goliath Cookies and I liked that better so it stuck. If you know me in real life you've more than likely had these because they are my favorite cookie to make. I like to mix and match the colors of M&M's depending on the time of year. At Meijer you can buy single color candy coated chocolate bits for a fraction of the cost of buying single color M&M's. I have matched the M&M's to holiday colors, team colors, school colors, favorite colors. The possibilities are endless. And who doesn't like peanut butter, chocolate chips and M&M's? Except my friend Kenny D? And Mr. Steady? And possibly you? Not me. Not The Thinker or any of his brothers for that matter.

This recipe makes a TON, or 7 dozen. If you don't have a Kitchen Aid mixer I don't know what to tell you to do because this dough comes to the top of my mixing bowl.

Here is what you will need: eggs, butter*, sugar, brown sugar, vanilla, peanut butter, baking soda, salt, oatmeal, semi-sweet chocolate chips, M&Ms. Notice there is no flour in this cookie. So it's great when you're out of flour. I don't know why you would be out of flour but happen to have a bag of M&Ms but hey, that's your business, not mine.


Okay, so I cheated and made several of these doughs on the same day. Can you tell I got into it and forgot to take pictures of the process? It's pretty straight forward, cream the wet, mix in the dry, add the goodies. Here is the finished dough. See how full the bowl is? It's kind of crazy when the mixer is on you have to keep shoving the dough down so it doesn't fall out of the bowl.

Shape into balls. Monster cookies were originally called such because they were huge cookies, the size of a saucer or bigger. I like to make my cookies normal size (1 inch or so) but I also wanted to give a big cookie to each of the children in The Thinker's class so I made one sheet of extra large cookies. I used an ice cream scoop and then cut each scoop in half. I had to increase the baking time for these larger ones. Once again, these were headed for the freezer so they are especially close on the sheet. Don't place yours that close to bake unless you want a mess and want to clean your oven.

That is a saucer the cookies are sitting on, it's quite a filling cookie with the peanut butter and oats in it.

*One day I got going way too fast and accidentally put 3 sticks of butter in these cookies. I was thinking a stick was 1/4 cup instead of 1/2 cup. I didn't realize it until I was dipping the cookies up and saw how pliable the dough was. Even though that batch ended up way too soft I decided I liked the softer texture and now add an extra 1/4 c. of butter for a total of 1 c. butter.

Quaker Oats' Vanishing Oatmeal Raisin Cookies

Recipe card from Shabby Princess Holiday Recipe Collection. For personal use ONLY.

Today I'm baking Mr. Steady's favorite cookie, at Christmas or anytime - oatmeal raisin. I like to use Quaker Oats' Vanishing Oatmeal Raisin Cookies recipe. Let's begin. You will need butter, brown sugar, white sugar, eggs, vanilla, flour, soda, cinnamon, salt, oats, and raisins.

Here is where I venture off the beaten path, though it's nothing I made up. I actually used to buy the raisins for baking and paid out the nose for them. But then a dear friend told me to "Stop doing that! Just pour boiling water over regular old raisins, you ninny!" Well, maybe she didn't call me a ninny. So put your raisins in a bowl, eat a few and then pour boiling water over them. This will plump them up. Just set the bowl aside until you're ready to use the raisins, drain them well and add to whatever you're making. Which, today, is cookies. On we trudge.

Add your sugars and butter together, cream well.

It should look similar to this when it's creamed well.

Add your eggs and vanilla. Have you ever measured your vanilla bottle cap? Mine is exactly one teaspoon.

Add your dry ingredients together in a separate bowl. Am I the only one who can never remember whether it's seperate or separate or seperete?

Add the wet and dry mixtures, add your oats and (drained) raisins and you get this lovely lump of buttery, cinnamon-y, oat-y, raisin-y goodness.

Drop by rounded teaspoon onto a cookie sheet. Again, these were bound for the freezer so they are close together.

And when you bake you get buttery, cinnamon-y, oat-y, raisin-y goodness. Isn't that amazing?

The Quaker folks also say you can omit the cinnamon and replace the raisins with chocolate chips. But Mr. Steady thinks that would be just plain wrong. So go forth and do as you please. You were going to anyways, weren't you?

Chocolate Cherry Sugarplums

Update: I prepared and scheduled this virtual cookie exchange ahead of time, obviously not knowing that my mom would pass away. I feel SO, SO blessed that my mom popped by the day I was making these. I had baked four cookies just to show the final product and was able to give her the last cookie. Thank you, God, for allowing me to create some warm final memories of my mom. Recipe card from Shabby Princess Holiday Recipe Collection. For personal use ONLY.

Today I'm baking Chocolate Cherry Sugarplums. I remember making loads of cookies with my mom when I was younger but this was always my favorite. A chocolate cookie with cherry cocoa frosting and a hidden gem of a maraschino cherry underneath. Let's get started.

Here are the ingredients you'll need for the cookie: flour, cocoa*, salt, baking soda, baking powder, butter, sugar, egg, vanilla.

*I am using black cocoa that a friend gave to me which is a dark chocolate. As a result my cookies will have a much deeper, richer color than if you use regular baking cocoa powder.
The ingredients you'll need for the frosting: maraschino cherries, semi-sweet chips, sweetened condensed milk.

Mix all of your dry ingredients together. I like to use a heavy hand with the salt when I make cookies because I like the salty finish paired with the sweet middle.

Cream your butter and sugar together. Add the vanilla and egg.

Gradually add your dry ingredients and you will end up with this luscious looking dough.

I like to freeze my cookie dough until I need it. If you want to do the same, scoop the dough into 1 inch balls and place on a cookie sheet. You can put them really close together for this purpose. Put in the freezer for about 2-3 hours and then remove from the cookie sheet and place in a freezer ziptop bag. When it's time to bake you just pull the dough straight out of the freezer and add a few extra minutes of bake time, no need to thaw.

When you bake your cookies, after you put them in the oven you need to prepare your frosting. This is a frosting that goes on while the cookie and frosting are still warm so you need to kind of act quickly. Mix your chips and chocolate together. Microwave at 30 second intervals until the chocolate is melted. Then add your cherry juice and stir.

Admire your beautiful cookies as they come out of the oven.

Then press halved maraschino cherries into each one fresh out of the oven. Frost immediately.

Enjoy your cookies! I forgot to write on the card but this recipe only makes 30 cookies so you may or may not want to double the recipe.

It's YOUR turn, what are you baking today?