Chocolate Monster Cookies from Baking Basics and Beyond- A Review and Giveaway!

A couple weeks ago I shared a recipe for Cowboy Cookies that had crushed cornflakes in them. I really liked that addition so when I was sent this cookbook, Baking Basics and Beyond by Pat Sinclair, for review I knew I'd be making Chocolate Monster Cookies. These cookies were LOADED with flavor from oats to cornflakes to little candy coated chocolates. What makes these cookies different is that there's cocoa in the dough. Why didn't I think of that?

This recipe makes a boat load of cookies- a whopping 8 dozen! I cut the recipe in half and made about 4 dozen large cookies, still quite a bit for sharing. I chose to add Spring colored M&M's to my dough but you could also use chocolate or butterscotch chips. The thing is, the dough is so flavorful I'd be happy without the added bursts of chocolate. And when have you ever heard me say that? These cookies were crisp on the outside and had a slight chew in the center. I liked them a minute or two underbaked for a chewier cookie. They were excellent with a tall glass of ice cold milk.

Baking Basics and Beyond is a great book. It's loaded with all kinds of basic information from how to grease and flour pans, to how to make whipped cream, melt chocolate to how to assemble and frost a layer cake to how to make the perfect pie crust and what "blind baking" means. There's a wealth of knowledge in this book. The recipes are thorough and come with Baker's Notes on how to achieve success with each baked good. There are both sweet and savory recipes in this book and while not each recipe is accompanied with a photo, the ones that are included are great quality and in color. With over 120 recipes in this book, there is something for everyone- most are from scratch but there are a couple that call for boxed brownie mix or jarred caramel sauce. This paperback is perfect for both beginner and skilled bakers and would make a great gift or a nice addition to your cookbook collection.

Chocolate Monster Cookies from Baking Basics and Beyond
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• 3 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups butter, softened
• 2 cups granulated sugar
• 2 cups firmly packed brown sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups quick cooking oats
• 2 cups cornflakes, lightly crushed
• 2 cups semi-sweet chocolate chips, butterscotch chips or 12 oz. M&M's

Heat oven to 350 degrees F with oven rack in middle. Lightly grease cookie sheets (I used parchment paper).

Mix flour, cocoa, baking powder, baking soda and salt together in a very large bowl.

Beat butter, granulated sugar and brown sugar in a bowl of a heavy-duty mixer on medium-high speed until creamy, scraping down sides of bowl once or twice. Add the vanilla and eggs and mix well.

Reduce mixer speed to low and add the flour mixture. Scrape down sides of bowl and beat til dough forms.

Scrape dough back into the very large bowl. Add the oatmeal, corn flakes, and chips and stir until well mixed. (I added the fillings to the mixing bowl and stirred them in by hand).

Using a 1/4-cup ice cream scoop, drop dough onto cookie sheets. Drop 6 cookies onto each cookie sheet.

Bake 15-20 minutes or until set in the center and the edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets them place them on wire cooling racks.

These cookies should be stored loosely covered at room temperature.

Makes about 8 dozen cookies.

Reprinted with permission from Baking Basics and Beyond, Second Edition, by Pat Sinclair, Agate Surrey, December 2011.

GIVEAWAY: I mentioned there was a giveaway, right? Agate Publishing is giving away one copy of Baking Basics and Beyond (Second Edition) by Pat Sinclair to one lucky reader. All you have to do is leave me a comment on this blog telling me why you want to win this book. I'll announce a winner on Friday, April 20th. One comment per person, please.