When we return home from our annual "last dance with summer" on the white sand beaches of Florida, it will be a good time to usher in fall with some of these scrumptious, oversized treats.
Martha's Monster Cookies
Ingredients
1 cup butter or margarine, softened
2 cups white sugar
2 cups brown sugar
3 cups peanut butter
6 eggs
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla
4 teaspoons baking soda
9 cups rolled oats
1/2 pound M&Ms (plain)
1/2 pound semi-sweet chocolate chips
Directions
Preheat oven to 350. In a large bowl, cream butter, sugars and peanut butter. Add eggs one at a time, then stir in remaining ingredients in order given. Drop by large spoonfuls (or a small ice cream scoop), 6 to a sheet. Bake for 12-15 minutes. Remove from oven and let cool slightly, then transfer to a rack to finish cooling. Store in an airtight canister (can be frozen). Makes 6 dozen cookies.
Since getting this recipe, I have figured out it can be cut in half fairly easily, although we rarely throw away uneaten cookies. If you happen to have an empty oatmeal canister due to this recipe, you may find it works great for stacking these huge cookies and transporting them.
Happy baking!
