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!


Harissa Chicken with Leeks, Potatoes and Yogurt

Melissa Clark's Harissa Chicken and Potatoes with Yogurt from her cookbook "Dinner, Changing the Game"

This delicious recipe is from Melissa Clark’s phenomenal cookbook, Dinner, Changing the Game. And we can say with confidence that this recipe in particular will change your dinner game for the better. Easy as well as flavorful, you’ll want to add this recipe to your weekly dinner menu AND use it to entertain. Clark’s cookbook provides incredible, highly useable recipes. This book is an amazing addition to your cookbook collection and a wonderful gift for anyone who loves to cook!

We hope you enjoy!

Harissa Chicken with Leeks, Potatoes and Yogurt

1 1/2 pounds bone in, skin on chicken thighs and drumsticks

1 1/4 pounds Yukon Gold potatoes peeled and cut in 1 x 1/2 inch chunks

3 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons harissa

1/2 teaspoon ground cumin

4 1/2 teaspoons extra-virgin olive oil, plus more as needed

2 leeks, white and light green parts, halved lengthwise, rinsed and thinly sliced into half-moons

1/2 teaspoon grated lemon zest

1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)

1 small garlic clove

1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

Fresh lemon juice as needed

  1. Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand for 30 minutes.
  2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.
  3. Heat oven to 425 degrees Fahrenheit.
  4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20-25 minutes.
  5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon of pepper.
  6. Spoon the yogurt over the chicken and vegetables in the baking sheet. (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.