Monster Cookies by Barbara Stafford


This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe.

Monster Cookies by Barbara Stafford

Makes 60 large cookies

I make my Monster Cookies with old-fashioned oats, not quick oats. And yes, this recipe contains no flour. It makes enough to feed a large crowd. If you have any leftovers, these cookies freeze well. One Monster Cookie fan suggested the only thing better than a Monster Cookie is two Monster Cookies with ice cream sandwiched in between.  I can’t disagree. 

1 cup butter

2 cups granulated sugar

2 cups brown sugar

6 large eggs

1 jar (24 ounces) peanut butter, smooth or crunchy

1 tablespoon vanilla extract

1 teaspoon cinnamon

4 teaspoons baking soda

1/2 teaspoon salt

9 cups old-fashioned oats

1 1/4 cups M&M chocolate candies or combination of M&M’s and white chocolate chips

1 1/2 cups nuts, chopped (optional)

Preheat a conventional oven to 350 degrees. If using a convection oven, preheat to 335 degrees.

In a very large bowl, and using a wooden spoon, cream together butter and sugars. Beat in the eggs, peanut butter and vanilla. Add cinnamon, baking soda, salt and oats and mix well. Add M&Ms, chocolate chips and nuts and mix well.

Using an ice cream scoop, scoop up the dough and place on a parchment lined cookie sheet about four inches apart. One cookie sheet should hold 6 cookies. Flatten dough with the palm of your hand. Bake 11 to 15 minutes, or until cookies are lightly golden. Cool 3 minutes on the baking sheet, then transfer cookies to a wire cooling rack. Store in an air-tight container for up to 1 week.

Tip: Saigon Cinnamon is the most flavorful and my favorite. It can be found in specialty spice stores. I also prefer Mexican Vanilla as it has the most intense vanilla flavor, also found in specialty spice shops. 

Stafford will be in The Cupboard kitchen on Saturday December 16th, 2017 from noon to 3 pm making these amazing cookies!


Cranberry Orange Shiitake Stuffing

Cranberry Orange Shiitake Stuffing by by Breville

Cranberry Orange Shiitake Stuffing by 

Here is a delicious fall stuffing. However don’t relegate stuffing just to a once a year Thanksgiving special. Bring it out for any fall meal. We recommend pairing this stuffing with a roasted chicken, roasted brussel sprouts, and a simple salad of greens tossed with lemon juice, olive oil and a dash of salt. Enjoy!


  • 6 tablespoons olive oil (divided)
  • 1 tsp butter
  • 3 cups chopped & de-stemmed shiitake mushrooms
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 carrots quartered
  • 2 leaves of Sage
  • 1 sm onion diced
  • 5 cups cubed bread whole grain + white bread (helps to be a day or two old)
  • ¼ cup cranberries
  • ½ c walnuts
  • 2 tbs Orange Zest
  • 2 cups vegetable stock
  • salt & pepper


  1. Preheat oven to 350 degrees and butter an 8×12 casserole dish.
  2. Coat a large sautée pan with 2 tbs Olive Oil. Add the garlic and onions and let cook until they start to soften.
  3. Add the carrot and celery with sage and cook 10 minutes. Add mushrooms to mixture and cook until veggies and soft. Mushrooms will brown. Remove sage leaves.
  4. Transfer the ingredients from the pan into mixing bowl. Add bread and ¼ cup olive oil and toss to coat.
  5. Add 1 cup of veggie stock and stir.
  6. Transfer to a casserole dish. If the stuffing seems dry, add more veggie stock.
  7. Add a layer of the orange zest and dried cranberries atop the stuffing and bake for 35 minutes or until golden brown.

Fresh Peach Bundt Cake


Were you here when our Nordicware sales rep Veronica served up this delicious peach bundt cake for our 45th Anniversary Sale and Celebration? She is photographed with Jim Hewitt. Kira, baker extraordinaire and Cupboard staff member, baked this amazing cake. So many people asked for the recipe so here it is! Enjoy!


1 1/2 cup butter, softened

3 cups white sugar [Read more…]

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