Cinnamon Crisp Monster Cookies! My Husband's New Favorite Cookie!

Delicious, light, and crisp Cinnamon Monster Cookies.

I had never made and never tasted a "Monster Cookie" so last weekend when I saw Ree Drummond on The Pioneer Woman make them I thought they had potential.  Next I looked up her recipe and thought with a bit of modifying they would have the potential for being a big hit here!

1/4 cup measure for scooping the dough and dropping the cookies to bake.

She calls for the cookies to be scooped up and dropped with a 2 ounce ice cream scoop which I do not have.  That is the exact same size as a 1/4 cup measuring cup so that is what I used.

This makes a beautiful big 4" wide cookie, you will only need one of these!  I flavored these cookies with vanilla bean paste and cinnamon chips for "my" adaptation of them.  I buy both ingredients from the King Arthur Flour Company by mail order.  The vanilla bean paste is thick like syrup with lots of the vanilla bean seeds.  One teaspoon of this luscious paste equals a tablespoon of vanilla or 1 vanilla bean.  The cinnamon chips are the best tasting I have ever found.  The addition of the rice crispies cereal right at the end makes these a light crisp and delicious cookie!

Ingredients for Cinnamon Crisp Monster Cookies:

2 sticks soft butter
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 large eggs
2 t. vanilla bean paste (or 2 T, vanilla)
1 1/2 C. flour
2 t. kosher salt
1 t. baking powder
1/2 t. baking soda
1 1/2 C. rolled oats
2 1/4 C. cinnamon chips
2 1/4 C. rice crispies cereal

Preheat the oven to 375 degrees F.  Place parchment paper or sil-pat baking mats on the baking sheets.

Cream the butter and sugar and add the eggs and vanilla bean paste. Beat together well.  Mix the dry ingredients and add them mixing well.  Next add everything except the rice crispies cereal.  Mix until well combined.  At the very end add the rice cereal and mix just until combined.  Do not over mix. 

Scoop the dough onto the parchment using a 1/4 cup measure and pat to a uniform flattened a bit on top ball of dough.  Place only -5-6 on a half sheet baking pan at a tome.  Bake 17-20 minutes until golden brown.   Cool a few minutes before removing from the pans to cool.

Yield 24 large cookies.

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