Monster Cookies with Fresh Milled Flour

It’s clearly the perfect season for these Monster Cookies with Fresh Milled Flour. The wind has picked up and the temperature has dropped. It’s time to carve pumpkins, enjoy hot apple cider by the fire and eat monster cookies!

When I was a child my mom would make these every fall and it’s always a lovely memory when the season rolls around. This recipe is a bit different than hers, but it still takes me back.

Cookies made easy:

The easy steps below explain how to make these cookies in record time.

1. Preheat the oven.
2. Line two pans with parchment paper. I use light colored cookie sheets because they don’t brown the cookie bottoms as quickly as dark colored sheets.
3. Mill the flour, add baking powder, baking soda and salt, give it a quick whisk.
4. Cream the butter and sugars until light and fluffy 2-3 minutes.
5. Add the peanut butter, mix 20 seconds.
6. Add the egg and vanilla extract, mix another 30 seconds.
7. Add dry ingredients, mix on the lowest setting, just until almost combined.
8. Throw in the mini chocolate chips and mini m&ms, mix until just combined.
9. Scoop onto tray, bake 11-13 minutes, until edges are set, cool 5 minutes before transferring to a wire rack to cool completely. I put 12 cookies on each tray.
10. Enjoy and share these delicious cookies with others!

This recipe’s pottery feature, from Door County, WI

My last recipe, Garlic Cheddar Biscuits with Fresh Milled Flour, featured some lovely pottery from Pigeon Forge, Tennessee. Now it’s time for Door County, Wisconsin. This beautiful plate is the perfect backdrop for these incredible peanut butter, chocolate and oat cookies. The plate is from Ephraim Clayworks and the potter/artist is Marlaina. Her mom was the sweetest. She played a creative drawing game with my son while I shopped. This shop was a lovely place, not just because of the gorgeous pottery but the kindness we were met with.

Print Pin

Monster Cookies with Fresh Milled Flour

Course Dessert

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Ingredients

• 1 cup soft white wheat (I use 116 grams soft white and 40 grams Einkorn) 156 grams
• 1 1/4 cups old fashioned oats 112 grams
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter 1 stick, room temperature
• 1/2 cup granulated sugar 100 grams
• 1/2 cup brown sugar 110 grams
• 2/3 cup peanut butter 167 grams
• 1 egg room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups total mix of mini m&ms or mini peanut butter m&ms and mini chocolate chips

Instructions

• Preheat the oven to 350 degrees. Prepare 2 light colored baking sheets with parchment paper, set aside.
• Mill the wheat berries into a medium bowl. To the flour, add oats, baking powder, baking soda and salt. Whisk to combine, set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, add the butter, brown sugar and granulated sugar. Cream together for 3 minutes, until it’s lighter in color and a little fluffy, scraping down the sides as needed. Add the peanut butter and beat until well mixed, 20-30 seconds. Add the egg and vanilla extract, beat another 30-60 seconds. Add the flour mixture and mix on low just until there is almost no dry flour. Add the m&ms and chocolate chips and mix on low just until everything is mixed together.
• Spoon onto prepared baking sheets with a small cookie scoop or tablespoon. Bake for 10-13 minutes, just until edges are set. Don’t over bake.