Recipe Station

As Food Network notes, this list has a little something for everyone. We're pretty sure everyone on your Christmas list will be thrilled when you whip up a batch of these delicious monater size cookies.

These cookies are gonna get ya! OK, not really (seriously, we’ve never met a sweet that scared us). But they are super-stuffed with every holiday treat we could possibly fit into the dough.

Red and green candies, peppermint chunks, salty pretzels and white chocolate chips — all that holiday goodness requires a saucer-sized cookie base. Make sure you grab an equally large glass of milk from the fridge when you eat one of these monsters.

What you will need: 
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs plus 2 egg yolks
2 cups mixed red and green candy-coated chocolates, such as M and M's
2 cups rolled oats
2 cups roughly chopped pretzel rods
1 1/3 cups chopped peppermint puffs
1 1/3 cups white chocolate chips

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined and set to the side.

• Combine the butter, brown sugar, and granulated sugar in a large bowl. Beat with electric mixer on medium-high until batter is light and fluffy ( 3 minutes).  Then you will beat in the vanilla and eggs being sure to add eggs and yolks 1 at a time, beating well after each addition. Add flour mixture and beat on low until the dough just comes together.
• Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
• Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart.
• Press the dough balls into thick disks with the palm of your hand.
• Bake, 18 to 20 minutes rotating the baking sheets top to bottom and front to back halfway through until the cookies are golden brown at the edges and barely brown in the very middle,

.Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.

Repeat with the leftover dough.

This cookie has really inspired us to get in the holiday spirit. We can't wait to head into the kitchen and get started baking!

Article Source: Food Network