Do you remember these cookies from your childhood? I sure do! Monster cookies are chocked full of crunchy peanut butter, oatmeal, M&Ms and chocolate chips. They are also HUGE! I mean you form them with an ice cream scoop and can only fit 6 on a baking sheet. Because the dough is incredibly thick, they are a bit hard to mix by hand, so if you have a stand mixer, use it!
The original recipe calls for 9 cups of oatmeal, so I used my common sense to cut it in half. I still ended up with 30+ cookies, so I suggest you do the same, unless you are baking for a small army of course. These cookies are especially easy to over-bake, so make sure that you pull them out when they are almost set, not when they are brown. If you take them out when they’ve browned, they will loose their delicious chewiness. Boo.
Monster cookies are practically an entire meal in cookie form. In fact, I had one for lunch yesterday. Real healthy, I know. Please don’t judge.
Monster Cookies (Note: this is the full recipe, yielding a ton of cookies!)
2 1/3 brown sugar, packed
2 cups sugar
1 1/2 tsp vanilla
1 1/2 tsp white corn syrup
4 tsp baking soda
1/2 lb butter (2 sticks)
2 2/3 cups chunky peanut butter
9 cups old fashioned oats
6 oz chocolate chips
8 oz plain M&Ms
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
Starting at the top of the list, mix ingredients together in order. If using a stand mixer, make sure to use the paddle attachment. Using an ice cream scoop, place 6 balls of dough on each baking sheet. Bake for 12-14 minutes, until just set. Do not overbake. Let cool on the baking sheet for several minutes before moving them to a cooling rack.
Recipe from my Mom