I decided to give Paula Deen's Monster Cookies another shot. The first time I made them, I didn't get them quite right. I had a problem with them browning too fast on the bottom. However, one of my Christmas presents was a gift certificate to Williams-Sonoma. Oh my how I love that store! One of the things I purchased was some good cookie sheets. I can't tell you what a difference that has made in my cookie baking experience.
I've done a lot of research on cookie baking. (I know...I have no life.) I realized that my cookie sheets were part of the problem early on. The optimal cookie sheet (so I've read) should be shiny and have no sides. All my cookie sheets were dark with sides. I improvised for a while by flipping the cookie sheets over and lining them with aluminum foil. This did help them to cook more evenly. However, the new cookie sheets really took my cookies to a new level. Perfectly browned without burning on the bottom.
I've also learned to take my time and be patient. I now chill my drop cookies in the fridge after putting them on the baking sheet. I make sure to never put cookies onto a warm cookie sheet either. (No chance to let cookies spread too quickly.) I always use a cookie scoop to make sure my cookies are uniform in size. (The ones I purchased from Pampered Chef are great.)
Anyway, the cookies are very tasty. They are chewy and moist. They were a hit with everyone. Even my 21-month-old nephew! You can find the recipe on the Food Network website. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32570,00.html
The only change I made was to use a 1/2 cup of M&M baking bits instead of 1/4 cup M&M's & 1/4 Cup semi-sweet morsels.
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