Everyone’s favorite Monster has been at it since 1969, voiced for the first three decades by Frank Oz, the same muppeteer who gave life to buddies Bert and Ernie. Cookie Monster’s undergone some major changes over the years – they yanked his pipe in the late ’80s to avoid “smoking muppet habit” controversy. And more recently, with childhood obesity through the roofs, his chocolate chip munching has received less and less air time. If you hadn’t noticed, Cookie Monster’s gone a little fruity—but we think, in honor of his birthday, that perhaps some serious cookies are in order. In honor of Cookie Monster’s birthday, we’d like to share with you the absolute best cookie recipe in the world! They’re not chocolate chip, they’re fully loaded with the goods. We think Cookie Monster would agree that these are the best! Beware, you can’t eat just one.
Makes about 3 dozen
- 3/4 cup pecans (3 ounces)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
- 6 ounces semisweet chocolate, cut into 1/4-inch chunks
- 1/2 cup shredded unsweetened coconut
- Vegetable-oil cooking spray
1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer cookies to racks to cool completely.
For Picky Eaters
When you get to step #3, after you have gradually incorporated the flour, separate your dough into two bowls. That way you can make ½ a batch for you and ½ for them—adding whatever it is that leaves their little heart’s content. Chocolate chips, oatmeal, M&M pieces, you name it, it’ll work!