This cookie is the Frankenstein’s monster of the cookie world. One part oatmeal cookie, one part peanut butter cookie, and one part chocolate chip cookie, it is many things to many people. We re-created this rather large, chewy cookie as an homage to the Monster Cookies we remember eating in grade school, only our version is slightly less sweet and a whole lot better. Don’t leave out the corn syrup — it’s integral for the cookie.—Matt Lewis and Renato Poliafito

convert Ingredients
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
5 3/4 cups rolled oats
3/4 cup cold unsalted butter, cut into cubes
1 1/2 cups firmly packed light brown sugar
1 1/2 cups granulated sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 cups creamy peanut butter
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) M&M’s

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Directions
1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.

3. Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.

4. Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.

5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.

6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely.

8. Cookies can be stored in an airtight container for up to 3 days.

Recipe ©2008 by Matt Lewis and Renato Poliafito. All rights reserved.

You probably didn’t even know you needed this almond bar, Well, wait until you taste it. The honeycomb bar is not exactly common, nor does it have an immediately recognizable taste, but that’s what makes this truly uncategorizable bar so wonderful. Almonds and dried cherries are encased in an orange-honey glaze and baked in a buttery sweet tart dough. We’re convinced that these almond bars, equally delicious for breakfast or dessert, will become part of your permanent repertoire.

Sweet tart dough freezes well. Make a double batch of the dough, wrap half of it tightly in a double layer of plastic wrap, and freeze it for future use.—Matt Lewis and Renato Poliafito

convert Ingredients
For the sweet tart dough
1/2 cup unsalted butter, softened
1/2 cup sugar
2 teaspoons heavy cream
1 large egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
Pinch of salt

For the honeycomb bar filling
3/4 cup dried cherries, chopped
1/3 cup diced candied orange peel
2 tablespoons cake flour
Pinch of salt
1 1/3 cups sugar
1 1/4 cups heavy cream
1/3 cup honey
1/2 cup unsalted butter
Shot of brandy or bourbon
2 1/2 cups sliced almonds, toasted

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Directions
Make the sweet tart dough
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined.

2. In a small bowl whisk together the heavy cream, egg yolk, and vanilla. Add this to the butter and sugar mixture and beat until incorporated. Scrape down the bowl and add the flour and salt until just combined.

3. Turn out the mixture onto a lightly floured surface and form into an oblong disk. Wrap the disk tightly in plastic and refrigerate for 30 minutes.

4. Preheat the oven to 350°F (175°C). Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.

5. Roll out the dough into a large rectangle roughly the shape of the pan. Transfer the dough to the pan, and press into the bottom of the pan (do not press up the sides). Don’t worry if you aren’t able to roll out a perfect crust. The dough is quite forgiving and can be pressed, in pieces, into the pan by hand.

6. Cover the dough with a sheet of parchment paper. Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.

Make the honeycomb bar filling
1. In a medium bowl, toss together the dried cherries, orange peel, cake flour, and salt. Set aside.

2. In a large saucepan over medium heat, stir together the sugar, heavy cream, honey, and butter. Clip a candy thermometer to the side of the pan and bring the mixture to the soft ball stage, approximately 240°F (116°C) . Do not stir the mixture while it is coming to this stage.

3. Once the mixture reaches 240°F (116°C) , add the brandy and remove from the heat.

4. Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust. Spread the filling evenly, and smooth the top.

5. Bake for about 15 minutes or until the bar is golden and bubbly. Remove from the oven and allow to cool completely before cutting.

6. Bars can be stored at room temperature, covered and sealed, for up to 4 days.

Recipe © 2008 by Matt Lewis and Renato Poliafito. All rights reserved.

This is not your ordinary cupcake. It Is a cupcake designed specifically for the coconut addict. Our coconut cupcakes are filled with a fresh coconut curd and topped with a flurry of shredded sweet coconut. The overall effect is a nod to the classic pink Hostess Sno Ball treat without being an exact replica (Sno Ball cakes are made with chocolate cake), and the cupcakes are a delight for adults and kids alike.

You can easily dye the shredded coconut for the tops of these cupcakes. Just place the shredded coconut in a resealable plastic bag, add a few drops of liquid food coloring, and shake the bag until all of the coconut is evenly colored.—Matt Lewis and Renato Poliafito

convert Ingredients
For the coconut cupcakes
2 cups cake flour
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup shortening, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup ice water
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup shredded, sweetened coconut

For the coconut pastry cream
2 cups half-and-half
1 cup unsweetened coconut flakes
6 large egg yolks
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For the coconut frosting
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cup coconut pastry cream

1/2 cup shredded sweetened coconut

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Directions
Make the cupcakes
1. Preheat the oven to 325°F (160°C) . Line two 12-cup cupcake pans with paper liners.

2. Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

4. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not over-beat. Gently fold the egg whites into the batter. Fold the shredded coconut into the batter.

5. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

Make the coconut pastry cream
1. Set a fine-mesh sieve over a medium bowl.

2. In a medium saucepan over low heat, bring the half-and-half to a simmer. Add the unsweetened coconut, cover, and simmer for 20 minutes to let the coconut steep. Strain and discard the coconut.

3. In another medium bowl, whisk the egg yolks with the sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate the coconut pastry cream for about 1 hour, or until chilled.

Make the coconut frosting
1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

3. Add the vanilla extract and 1/2 cup of the freshly made coconut pastry cream and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.

Assembly the cupcakes
1. Fill a pastry bag fitted with a medium tip with the remaining coconut pastry cream. Puncture the center of a cupcake with the tip and squeeze approximately 1 teaspoon of coconut pastry cream into the cupcake. Repeat for all cupcakes.

2. Frost the top of each cupcake with the coconut frosting and sprinkle with shredded coconut.

Recipe © 2008 by Matt Lewis and Renato Poliafito. All rights reserved.